Recipe of Perfect Kabocha Squash Soup - Easy Version

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, kabocha squash soup - easy version. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Kabocha Squash Soup - Easy Version is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Kabocha Squash Soup - Easy Version is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook kabocha squash soup - easy version using 4 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Soup - Easy Version:

1. Make ready 1/4 Kabocha squash
2. Make ready 1 Soup stock cube (chicken consommé)
3. Get 300 ml Milk
4. Get 1 dash of each (to taste) Butter, salt, pepper

Instructions to make Kabocha Squash Soup - Easy Version:

1. Peel the kabocha squash, cut into bite sized pieces, and put on a heatproof dish. Add just enough water to cover and cover loosely with plastic wrap.
2. Microwave for 7 minutes at 600W. The kabocha squash should be tender enough to fall apart immediately when you touch it. It's very hot, so be careful taking it out.
3. Place a miso-strainer or sieve on top of a pot. Put in the kabocha squash and any remaining moisture in the plate and pass the kabocha squash through the sieve using a pestle.
4. As shown in this phot, there shouldn't be much left in the sieve.
5. The kabocha squash looks like this. Add milk to this little by little while mixing.
6. Add soup stock cubes, and heat through while being careful not to let it burn. Season with salt and pepper at the end.
7. If the flavor is too rich or salty, add more milk. Ladle into serving bowls and garnish the top with coffee cream or chopped parsley. You can also add a bit of butter for richness.

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