Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rich kabocha squash potage soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Rich Kabocha Squash Potage Soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Rich Kabocha Squash Potage Soup is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must 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. Get 1/2 *700 g (24.69 oz) Kabocha squash or Butternut squash
  3. Get 1 *200 g (7.05 oz) Onion
  4. Make ready 1 *100 g (3.52 oz) Potato
  5. Get 500 ml (16.90 fl oz) Water
  6. Take 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
  7. Get 100 ml (3.38 fl oz) Heavy cream
  8. Prepare 2 tsp Butter
  9. Take 1 Broth cube
  10. Make ready 1.5 tbsp Honey
  11. Prepare to taste Fine salt & pepper
  12. Get Toppings
  13. Make ready to taste Heavy cream

Kabocha skin contains a lot of vitamins, so why don't you eat it :) I made it with soy milk, but you can of course use milk instead. This dairy-free, fat-free soup is like a hug inside a bowl. 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.

Instructions 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

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. 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. Discover the simplicity of kabocha soup, an easy dish made of Japanese kabocha squash or pumpkin and It is revered for its nutrient-rich flesh and mildly sweet flavor. Kabocha may also be used as a substitute for potato in several dishes, and can also be.

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