Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rich kabocha squash potage soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rich Kabocha Squash Potage Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Rich Kabocha Squash Potage Soup is something that I’ve loved my whole life.

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.

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

Add salt & pepper and then. Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for people from all generations!

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. Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"

This sweet, creamy and delicious recipe is an all time favorite dish for people from all generations! Delicious Kabocha Soup with just a few simple ingredients. 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!

So that’s going to wrap this up with this exceptional food rich kabocha squash potage soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!