Recipe: Yummy Rich Kabocha Squash Potage Soup

Rich Kabocha Squash Potage Soup. 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.

This one features kabocha squash, sweet potato, and Thai flavors - definitely one of our favorites. Kabocha squash is a nutritious, flavorful, easy-to-cook variety of winter squash that has fewer carbs than some other squashes, but plenty of The flavor is similar to other winter squash, like butternut squash, but sweeter. It also resembles a sweet potato in taste. You can cook Rich Kabocha Squash Potage Soup using 13 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Rich Kabocha Squash Potage Soup

1. You need of Soup.
2. You need 1/2 of *700 g (24.69 oz) Kabocha squash or Butternut squash.
3. Prepare 1 of *200 g (7.05 oz) Onion.
4. Prepare 1 of *100 g (3.52 oz) Potato.
5. You need 500 ml (16.90 fl oz) of Water.
6. It's 500 ml (16.90 fl oz) of Milk / Unsweetened soy milk.
7. Prepare 100 ml (3.38 fl oz) of Heavy cream.
8. You need 2 tsp of Butter.
9. Prepare 1 of Broth cube.
10. Prepare 1.5 tbsp of Honey.
11. Prepare to taste of Fine salt & pepper.
12. It's of Toppings.
13. Prepare to taste of Heavy cream.

This soup is made with Kabocha (Japanese squash) with skin! 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.

Rich Kabocha Squash Potage Soup step by step

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.

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. The thing about kabocha is that there is no better squash with which to make soup. Unlike many other varieties of winter squash such as pumpkins, kabocha. Discover the simplicity of kabocha soup, an easy dish made of Japanese kabocha squash or Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal Kabocha may also be used as a substitute for potato in several dishes, and. Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.