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Ingredient
Rich Kabocha Squash Potage Soup
Introduce
Chef :
n_uRich Kabocha Squash Potage Soup
Kabocha is a Japanese pumpkin which is similar in taste & texture to butternut squash.
Both hot & cold soup are amazing with this recipe!
This is my mom's recipe! The squash / potato soup were one of our family’s favorite, especially for summer when I was a kid.
Ingredient
Food ration :
4 peopleCooking time :
1 hr
500 ml (16.90 fl oz)
Water
500 ml (16.90 fl oz)
Milk / Unsweetened soy milk
to taste
Heavy cream
2 tsp
Butter
1.5 tbsp
Honey
to taste
Fine salt & pepper
Cooking instructions
* Step 1
Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.)
* Step 2
Cool it down for a while.
* Step 3
Peel potato, chop and soak in water to remove scum. (Approximately 5 mins)
* Step 4
Peel onion and slice thinly.
* Step 5
Stir-fry potato and onion with butter.
* Step 6
Add salt & pepper and then stir-fry again.
* Step 7
Add water and stew.
* Step 8
Put in broth cube and melt.
* Step 9
Remove squash seeds with a spoon.
* Step 10
Take squash fruit out and add it to the soup concentrate.
* Step 11
Add honey and mix.
* Step 12
Stop the heat, agitate the soup concentrate with a blender.
* Step 13
Add milk (unsweetened soy milk), heavy cream and mix well.
* Step 14
Heat it again for a while and done!
* Step 15
Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!
* Step 16
☆ My recipe has been featured in Cookpad USA's ebook ☆
* Step 17
Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"
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