Spicy Kabocha Squash Soup

Name: Spicy Kabocha Squash Soup
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 Kabocha squash; 3 slice Bacon; 1/2 to 1 tablespoon Butter; 1 Onion or shallot; 200 ml Water; 250 ml Low-fat heavy cream; 100 ml Milk; 1 to 2 teaspoons Garam masala, curry powder; 1 tbsp Grated ginger; 1/2 tsp Nutmeg; 1 dash Cinnamon; 1 add after tasting Salt; 1 dash Paprika powder to finish

cookpad.japan @cookpad_jp

I bought a variety of kabocha squash, so I turned it into a spicy soup.

I used bacon that isn't very fatty, but it's salty so be sure to taste before adding more salt. Adjust the amounts of cream, milk and spices to taste. For 6 servings. Recipe by Brandy

I bought a variety of kabocha squash, so I turned it into a spicy soup.

I used bacon that isn't very fatty, but it's salty so be sure to taste before adding more salt. Adjust the amounts of cream, milk and spices to taste. For 6 servings. Recipe by Brandy

cookpad.japan @cookpad_jp

I bought a variety of kabocha squash, so I turned it into a spicy soup.

I used bacon that isn't very fatty, but it's salty so be sure to taste before adding more salt. Adjust the amounts of cream, milk and spices to taste. For 6 servings. Recipe by Brandy

I bought a variety of kabocha squash, so I turned it into a spicy soup.

I used bacon that isn't very fatty, but it's salty so be sure to taste before adding more salt. Adjust the amounts of cream, milk and spices to taste. For 6 servings. Recipe by Brandy

Saved

Ingredients

6 servings

1/2Kabocha squash
3 sliceBacon
1/2to 1 tablespoon Butter
1Onion or shallot
200 mlWater
250 mlLow-fat heavy cream
100 mlMilk
1to 2 teaspoons Garam masala, curry powder
1 tbspGrated ginger
1/2 tspNutmeg
1 dashCinnamon
1add after tasting Salt
1 dashPaprika powder to finish

Saved

Steps

1

Melt the butter in a pot and sauté the chopped shallots. Add the bacon and continue sautéing.
2

Microwave the kabocha squash for about 8 minutes, remove the peel and seeds, and cut into bite sized pieces. Sauté the ginger and kabocha squash, add enough water to cover, and simmer.
3

When the kabocha squash is tender, cool it down a bit. Puree in a blender or pass through a chinois or sieve. Return the puree to the pan, add the cream and milk and heat through.
4

Add the garam masala, nutmeg and cinnamon, and season with salt. Ladle into soup bowls, sprinkle with some paprika on top, and serve.
5

Instead of adding the bacon in Step 1, you can fry it until crispy and scatter it on top to serve.