Cold Kabocha Squash Soup for Summer

Name: Cold Kabocha Squash Soup for Summer
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 300 ml Milk; 1/2 Onion; 1 Stock cube; 200 ml Water; 1 pat Butter (for sautéing)

cookpad.japan @cookpad_jp

I came up with an easier version of the kabocha soup that my friend made for me at their house.

The soup will be richer if you replace 50 ml of the milk with heavy cream. Recipe by Gyuuponken

I came up with an easier version of the kabocha soup that my friend made for me at their house.

The soup will be richer if you replace 50 ml of the milk with heavy cream. Recipe by Gyuuponken

cookpad.japan @cookpad_jp

I came up with an easier version of the kabocha soup that my friend made for me at their house.

The soup will be richer if you replace 50 ml of the milk with heavy cream. Recipe by Gyuuponken

I came up with an easier version of the kabocha soup that my friend made for me at their house.

The soup will be richer if you replace 50 ml of the milk with heavy cream. Recipe by Gyuuponken

Saved

Ingredients

4 servings

1/4Kabocha squash
300 mlMilk
1/2Onion
1Stock cube
200 mlWater
1pat Butter (for sautéing)

Saved

Steps

1

Wrap the kabocha squash with plastic wrap and microwave for about 5 minutes at 600W until soft. Discard the seeds and skin, and place in a pot.
2

Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube.
3

Finley chop the onion and sauté with the butter until lightly browned. The key is to cook over a low heat to bring out the sweetness.
4

Add the onion and stock to the pot with the kabocha, then add 100 ml of water.
5

Cover with a lid and simmer over a low heat until the kabocha squash softens. Mash the kabocha while cooking to make it easier to purée later.
6

Let the mixture cool slightly, then place it in a blender with 300 ml of milk, and purée. Season with salt and pepper and chill in the refrigerator.