Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, rich kabocha squash potage soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Rich 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! The squash / potato soup were one of our family's favorite, especially for summer when I was a kid.

Rich Kabocha Squash Potage Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Rich Kabocha Squash Potage Soup is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Rich Kabocha Squash Potage Soup:
  1. Take Soup
  2. Take 1/2 *700 g (24.69 oz) Kabocha squash or Butternut squash
  3. Make ready 1 *200 g (7.05 oz) Onion
  4. Take 1 *100 g (3.52 oz) Potato
  5. Prepare 500 ml (16.90 fl oz) Water
  6. Take 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
  7. Make ready 100 ml (3.38 fl oz) Heavy cream
  8. Make ready 2 tsp Butter
  9. Get 1 Broth cube
  10. Prepare 1.5 tbsp Honey
  11. Take to taste Fine salt & pepper
  12. Take Toppings
  13. Take to taste Heavy cream

It is revered for its nutrient-rich flesh and mildly sweet flavor. In Japanese cuisine , kabocha is a very traditional ingredient that often appears in everyday family meals and is used in a variety of dishes. This is the BEST velvety Kabocha Squash Soup - the squash is roasted in the oven with loads of garlic, making the flavor so rich and delicious. Delicious Kabocha Soup with just a few simple ingredients.

Steps to make Rich Kabocha Squash Potage Soup:
  1. Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.)
  2. Cool it down for a while.
  3. Peel potato, chop and soak in water to remove scum. (Approximately 5 mins)
  4. Peel onion and slice thinly.
  5. Stir-fry potato and onion with butter.
  6. Add salt & pepper and then stir-fry again.
  7. Add water and stew.
  8. Put in broth cube and melt.
  9. Remove squash seeds with a spoon.
  10. Take squash fruit out and add it to the soup concentrate.
  11. Add honey and mix.
  12. Stop the heat, agitate the soup concentrate with a blender.
  13. Add milk (unsweetened soy milk), heavy cream and mix well.
  14. Heat it again for a while and done!
  15. Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!
  16. ☆ My recipe has been featured in Cookpad USA's ebook ☆
  17. "Corn & Sweet Potato Rich Cold Potage Soup" is also good! Recipe ID : 13282233

Enjoy this rich and creamy soup by dipping with your favorite bread. The weather is getting cooler and the leaves are starting to fall. Fall has arrived and that means pumpkin and squash season upon us! I'm in love with kabocha squash these days! It's finally fall and it's getting cold enough where I can really enjoy warm soups again.

So that is going to wrap this up with this special food rich kabocha squash potage soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!