Kabocha Squash Potage Soup with Soy Milk
Kabocha Squash Potage Soup with Soy Milk

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, kabocha squash potage soup with soy milk. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market?

Kabocha Squash Potage Soup with Soy Milk is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Kabocha Squash Potage Soup with Soy Milk is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kabocha squash potage soup with soy milk using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Potage Soup with Soy Milk:
  1. Make ready 250 grams Kabocha squash (with the skin removed)
  2. Make ready 1/4 Onion
  3. Take 10 grams Butter (for frying the onion)
  4. Prepare 400 ml Water
  5. Make ready 1 Soup stock cube (or chicken soup stock cube)
  6. Get 100 ml Soy milk (or milk)
  7. Prepare 1 Salt
  8. Take 1 Parsley

Enjoy this rich and creamy soup by dipping with your favorite bread. Puree the soup in batches in blender or puree with a hand blender until smooth. Add the milk and heavy cream and stir till combined and do not let the soup boil. If you want to get the maximum amount of flavor.

Instructions to make Kabocha Squash Potage Soup with Soy Milk:
  1. Remove the skin of the kabocha squash and cut into 5 mm slices. Thinly slice the onions.
  2. Melt the butter in a pot and sauté the thinly sliced onions over low heat until translucent.
  3. Fill the pot from Step 2 with 400 ml water, add the drained kabocha squash and soup stock cube. Simmer until the kabocha and onions are tender, then turn off the heat.
  4. Let cool to the touch, then transfer to a blender, and process until smooth.
  5. Return to the pot, add 100 ml of soy milk, and season with salt. Reduce the heat to low and warm until just before boiling, taking care not to let it burn. Turn off the heat.
  6. I used this soy milk. It's delicious and doesn't have a strong smell. I also use it for various dishes and sweets.
  7. This time, I made it with soup stock granules. Garnish as you like with parsley.

Add the milk and heavy cream and stir till combined and do not let the soup boil. If you want to get the maximum amount of flavor. Discover the simplicity of kabocha soup, an easy dish made of Japanese kabocha squash or Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal Kabocha may also be used as a substitute for potato in several dishes, and. Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. Delicious, rich, and silky smooth kabocha pumpkin soup with soy milk and miso paste.

So that’s going to wrap this up for this exceptional food kabocha squash potage soup with soy milk recipe. Thanks so much for reading. I’m sure you will 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!