Kabocha Squash Soup - Easy Version
Kabocha Squash Soup - Easy Version

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kabocha squash soup - easy version. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kabocha Squash Soup - Easy Version is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Kabocha Squash Soup - Easy Version is something that I’ve loved my entire life. They’re nice and they look fantastic.

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich. Delicious Kabocha Squash Soup with just a few simple ingredients.

To get started with this particular recipe, we have to first prepare a few components. You can have kabocha squash soup - easy version using 4 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Soup - Easy Version:
  1. Make ready 1/4 Kabocha squash
  2. Get 1 Soup stock cube (chicken consommé)
  3. Prepare 300 ml Milk
  4. Make ready 1 dash of each (to taste) Butter, salt, pepper

You can easily make the dish vegan as well. Make a big batch in advance and serve it with toasted bread for a. This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seasoned with ginger, coconut milk, + red Thai curry paste for the win! This creamy Kabocha Squash Soup recipe (かぼちゃスープ) comes together in no time from a In this easy Japanese Pumpkin Soup recipe, I have a few tricks to maximize the flavor while Ingredients for Kabocha Squash Soup.

Steps to make Kabocha Squash Soup - Easy Version:
  1. Peel the kabocha squash, cut into bite sized pieces, and put on a heatproof dish. Add just enough water to cover and cover loosely with plastic wrap.
  2. Microwave for 7 minutes at 600W. The kabocha squash should be tender enough to fall apart immediately when you touch it. It's very hot, so be careful taking it out.
  3. Place a miso-strainer or sieve on top of a pot. Put in the kabocha squash and any remaining moisture in the plate and pass the kabocha squash through the sieve using a pestle.
  4. As shown in this phot, there shouldn't be much left in the sieve.
  5. The kabocha squash looks like this. Add milk to this little by little while mixing.
  6. Add soup stock cubes, and heat through while being careful not to let it burn. Season with salt and pepper at the end.
  7. If the flavor is too rich or salty, add more milk. Ladle into serving bowls and garnish the top with coffee cream or chopped parsley. You can also add a bit of butter for richness.

This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seasoned with ginger, coconut milk, + red Thai curry paste for the win! This creamy Kabocha Squash Soup recipe (かぼちゃスープ) comes together in no time from a In this easy Japanese Pumpkin Soup recipe, I have a few tricks to maximize the flavor while Ingredients for Kabocha Squash Soup. Not your average Vietnamese fare, this kabocha squash soup features fantastically flavorful turkey meatballs packed with shiitake mushrooms and bean-thread A hearty, but healthier squash soup made with creamy kabocha squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth. Discover the simplicity of kabocha soup, an easy dish made of Japanese kabocha squash or pumpkin and simple ingredients. Wash the exterior of the kabocha squash.

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