Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rich kabocha squash potage soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Rich Kabocha Squash Potage Soup is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Rich Kabocha Squash Potage Soup is something which I have loved my whole life. They’re fine and they look wonderful.

Delicious Kabocha Squash Soup with just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite bread. Kabocha is an Asian variety of winter squash.

To get started with this particular recipe, we have to first prepare a few components. You can have rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you cook it.

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

The nourishing rich flavor of kabocha squash blends beautifully with the warmth of Potato & Herb Stuffed Peppers - These stuffed bell peppers look beautiful and taste even better. Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold. Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. This Kabocha Squash Soup is rich and velvety without the need for dairy.

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

Jump to the recipe here, or read on and get the recipe at the The flavor is a little heartier than other squash, almost like a cross between a pumpkin and a sweet potato, and that drier, more. Pin it! pin it! pin it! pin it! Perhaps you have an inclination already, but I have a lot of cookbooks. There's a built-in bookcase wall in our office upstairs with at least a hundred stored away, always within reach for reference. This is a kabocha squash soup that my Asian mother made and since then I have loved it!

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