Kabocha Squash and Bacon in Buttery Milk Soup

Name: Kabocha Squash and Bacon in Buttery Milk Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1/8 Kabocha squash; 1 slice Bacon; 1 tbsp Margarine; 100 ml Water; 1 Soup stock cube; 1 tsp Miso; 200 ml Milk

cookpad.japan @cookpad_jp

Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.

Don't allow it to boil at all. The salt content in the miso will differ depending on your brand, so start with 1/2 teaspoon and add more if you like. Adults can crack over pepper on top to finish, adding a nice touch. For serving 2. Recipe by Necchan

Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.

cookpad.japan @cookpad_jp

Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.

Saved

Ingredients

2 servings

1/8Kabocha squash
1 sliceBacon
1 tbspMargarine
100 mlWater
1Soup stock cube
1 tspMiso
200 mlMilk

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Steps

1

Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes. Cut the bacon into bite-sized pieces as well.
2

Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
3

Once the kabocha squash is nicely coated in the butter and has turned a bright yellow colour, add the soup stock cube, bring the heat down to medium low, cover with a lid, and boil until the kabocha squash is soft.
4

Add and dissolve the miso (add 1/2 teaspoon, and add more to taste). Add the milk and gently mix. Turn off the heat when the soup warms up. Don't let it come to a boil, okay?
5

Serve, crack some pepper on top if you like, and you're done!