Kabocha Squash Dutch Oven Potage

Name: Kabocha Squash Dutch Oven Potage
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 1/2 Onion; 150 ml ○Water; 1 ○Soup stock cube; 300 ml plus ☆Milk; 1 Salt, white pepper

cookpad.japan @cookpad_jp

Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. This potage is rich in beta-carotene and fiber since it's made with kabocha peel.

-Adjust the amount of milk from 300 to 400 ml depending on the texture of the soup.
-Remove any raised bumps or knots on the peel.
-Unpeel completely if you are concerned about the color of the soup when serving to guests. For 4 servings. Recipe by Kichiri-monja

Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. This potage is rich in beta-carotene and fiber since it's made with kabocha peel.

cookpad.japan @cookpad_jp

Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. This potage is rich in beta-carotene and fiber since it's made with kabocha peel.

Saved

Ingredients

4 servings

1/4Kabocha squash
1/2Onion
150 ml○Water
1○Soup stock cube
300 mlplus ☆Milk
1Salt, white pepper

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Steps

1

Chop up the squash into bite-sized pieces. Thinly slice the onion. Add vegetables and ○ ingredients into the pot. When it boils, cover and simmer over low heat for 15 to 20 minutes.
2

After the vegetables become soft and their water content released, turn the heat off and add milk. Make smooth with a hand blender.
3

Turn the heat back on and heat until right before boiling. Season with salt and white pepper to finish.
4

Carrot potage soup: Just switch the kabocha squash with one carrot. You can make this with many kinds of vegetables.