Soy Milk Soup with Kabocha Squash and Corn

Name: Soy Milk Soup with Kabocha Squash and Corn
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Kabocha squash (roughly peeled); 1 can Creamed corn; 1 same volume as corn Mix of milk and soy milk; 1 Chicken stock cube; 200 ml Water; 1 Parsley, to garnish

cookpad.japan @cookpad_jp

I wanted to make corn soup richer so I added kabocha squash.

Adjust the thickness with milk.
Do not bring to the boil. Recipe by Cookie shiasu

I wanted to make corn soup richer so I added kabocha squash.

Adjust the thickness with milk.
Do not bring to the boil. Recipe by Cookie shiasu

cookpad.japan @cookpad_jp

I wanted to make corn soup richer so I added kabocha squash.

Adjust the thickness with milk.
Do not bring to the boil. Recipe by Cookie shiasu

I wanted to make corn soup richer so I added kabocha squash.

Adjust the thickness with milk.
Do not bring to the boil. Recipe by Cookie shiasu

Saved

Ingredients

4 servings

200 gramsKabocha squash (roughly peeled)
1 canCreamed corn
1same volume as corn Mix of milk and soy milk
1Chicken stock cube
200 mlWater
1Parsley, to garnish

Saved

Steps

1

Roughly peel the kabocha squash and cut into about 3 cm pieces.
2

Put the kabocha squash in a pot, add the water and stock cube and boil until soft.
3

Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and purée until smooth.
4

Return the purée to the pot, and add the mixture of milk and soy milk. Cook over medium heat for about 15 minutes, stirring occasionally. Do not bring to a boil.
5

This is the creamed corn I used in this recipe.