I made an easy to eat kaboch squash soup.Cooked rice thickens the soup, but it's easy to burn, so be careful.I've also posted a corn potage recipe with the same cooking method Recipe by Komatsuta

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

A whole kabocha squash was given to us as a gift. I made a kabocha squash potage because my husband requested it.This is a staple soup, and of course it's delicious.If you don't have a food processor or a blender, you can just use a strainer or a sieve. The sweetness and water content vary depending on the kabocha squash, so please adjust the amount of milk accordingly to make it to your preferred thickness. Using the full amount of heavy cream instead of the milk makes the soup thicker and richer. Recipe by yaburie

I made this kabocha dish so that my daughter who doesn't like kabocha can learn to love it.Use ripe kabocha squash. Recipe by Yini

Kabocha is a Japanese pumpkin which is similar in taste & texture to butternut squash.Both hot & cold soup are amazing with this recipe!This is my mom's recipe! The squash / potato soup were one of our family’s favorite, especially for summer when I was a kid.Of course, using butternut is also OK. Stir-fry onion well to make it sweeter and stew well in low heat to make it milder. Next day the taste becomes even richer just like a stew!

I had a craving for potage so I made this.Please adjust the thickness with milk.Double the amount of kabocha and onion for a thicker soup.Make it richer by replacing the milk with fresh cream!! Recipe by satomimimi

I always make vegetable potage.Today, I made it with eggplant.Of all the vegetable potage soups I have made, this is the most delicious. It's mild and tasty.Eggplant can be used in a surprising number of ways.The photo shows the soup topped with eggplant peel, which was coated in oil and baked in an oven. Recipe by Nanairo

Didn't know what to do with the tons of organic turnips I've got from my family farmer this week. Decided to try this since tasting it in a restaurant before. This recipe makes A LOT!! You can divide it by two easily. Or freeze some for winter 😉

I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.I added heavy cream to make the soup richer, but you can leave it out and the soup will still be delicious.It's also tasty as a warm soup instead of cooling it at Step 4. Recipe by Usagi no Cima

Kabocha squash reinforces mucous membranes, and it is effective against hay fever as well.I made a habit of drinking this in the winter, and it prevented me from catching a cold.Adjust the amount of milk to your liking.After adding the milk, simmer over low heat while stirring. If the heat is high, the mixture will start burning from the bottom of the pot, and it will separate, so be careful.If you don't care about the colour, cook the kabocha squash with the skin on. Recipe by osenoriri

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

When I make carrot potage, I also season with cumin. That was my standard carrot soup, but I wanted to change it a bit and tried different things. I finally settled on this delicious recipe. If everyone likes coconut, this is great for anyone from kids to adults.Adjust the amount of curry powder depending on the taste and flavor of the powder you use. The grated ginger brings out the flavor of the coconut milk. I always add it when making a coconut-milk flavored potage, but it's optional. Recipe by milketmoi