Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, rich kabocha squash potage soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Rich Kabocha Squash Potage Soup is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Rich Kabocha Squash Potage Soup is something that I’ve loved my entire life.

Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe. Delicious Kabocha Squash Soup with just a few simple ingredients.

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

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. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet.

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

What makes an even better soup than ordinary pumpkin? Kabocha squash, or Japanese pumpkin, does. You may have even seen it at. 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.

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