Kabocha Squash Potage
I made an easy to eat kaboch squash soup.
Cooked rice thickens the soup, but it's easy to burn, so be careful.
I've also posted a corn potage recipe with the same cooking method Recipe by Komatsuta
Kabocha Squash Potage
I made an easy to eat kaboch squash soup.
Cooked rice thickens the soup, but it's easy to burn, so be careful.
I've also posted a corn potage recipe with the same cooking method Recipe by Komatsuta
Cooking Instructions
- 1
Chop the vegetables into pieces to easily cook through. Remove the rind of the kabocha squash.
- 2
Pour enough water to cover the vegetables in a pot, and simmer well until soft.
- 3
When they become soft, add the ★ seasonings, and bring to a boil, then turn off the heat. 2 ~ 3 cm of water from the bottom of the pot is enough.
- 4
Add cooked rice into the simmered vegetables, and put them in a blender or a juicer to smooth out the mixture. The rice thickens the soup.
- 5
If you don't have enough liquid, the juicer won't work. So add milk and turn it on. When it becomes thick and smooth, return to the pot.
- 6
It's now thick and smooth.
- 7
If you are using a blender, add milk at this point, and turn the heat back on (low). If you are using a juicer, after transferring the mixture to the pot, turn the heat back on.
- 8
Turn off the heat just before starting to boil. Pour heavy cream to finish.
- 9
Done.
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