Kabocha Potage

Name: Kabocha Potage
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 1/2 Onion; 1 tsp Soup stock cube; 200 ml Milk; 300 ml Water

cookpad.japan @cookpad_jp

I don't like the strong taste of soup stock. I wanted to make a soup in which I could enjoy the natural flavour of kabocha, so I came up with this.

-Wrap the kabocha in plastic wrap and microwave for 2-3 minutes to soften. This makes it easier to cut.
-A grainy texture is fine, as is a really smooth texture. It depends on what you like. Recipe by Setsubunhijiki

I don't like the strong taste of soup stock. I wanted to make a soup in which I could enjoy the natural flavour of kabocha, so I came up with this.

cookpad.japan @cookpad_jp

I don't like the strong taste of soup stock. I wanted to make a soup in which I could enjoy the natural flavour of kabocha, so I came up with this.

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Ingredients

4 servings

1/4Kabocha squash
1/2Onion
1 tspSoup stock cube
200 mlMilk
300 mlWater

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Steps

1

Thinly slice the onion. Remove the seeds and pith from the kabocha and peel. Cut it into pieces.
2

Fry the onions in vegetable oil until wilted. Mind you don't burn them!
3

Add the water, soup stock and kabocha, cover with a lid and simmer.
4

After around 15 minutes, when the vegetables have softened, blend (or whisk) until smooth.
5

Add the milk and heat it up. Season with salt and pepper, and a little sugar if you like.