Easy Kabocha & Milk Soup

Name: Easy Kabocha & Milk Soup
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 2 tsp White flour; 400 ml Milk; 10 grams Butter; 1 cube Consommé soup stock cube; 1 Salt and pepper

cookpad.japan @cookpad_jp

Heavy cream is expensive, so I made it with milk.

Step 1: After heating the kabocha in the microwave, the dish will be hot, so be careful not to burn yourself. Use a toothpick to test the firmness of the kabocha and heat for additional time if needed.
Step 5: The soup at the bottom will burn easily, so be careful. Recipe by Hidamari nikki

Heavy cream is expensive, so I made it with milk.

cookpad.japan @cookpad_jp

Heavy cream is expensive, so I made it with milk.

Saved

Ingredients

4 servings

1/4Kabocha squash
2 tspWhite flour
400 mlMilk
10 gramsButter
1cube Consommé soup stock cube
1Salt and pepper

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Steps

1

Remove the stem of the kabocha and peel. Sprinkle with water, wrap with plastic wrap, and microwave for about 4-5 minutes until softened.
2

Once it begins to crumble and appears mashable, transfer to a pot and use a whisk to mash.
3

When the kabocha becomes smooth, add the flour and mix until there are no flour streaks.
4

Add 100 ml of milk and blend into the kabocha. Then, add the remaining milk.
5

Turn the heat to low-medium and warm without boiling. Once it has warmed, add the ingredients.
6

Add some coffee creamer or dried parsley to taste and serve.