This is a chilled kabocha soup I made many times this summer. It's made from simple ingredients that you won't get tired of.During the cold months, try this soup warm.If you want to cool the soup quickly, place the pan of boiled kabocha on a large bowl of cold water. (Change the cold water many times). Then add it to the blender. Recipe by Mugitarou

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

My mom used to make this kabocha soup often. It's quick, easy and delicious.You don't need to completely turn the kabocha into mash.Season lightly with salt and pepper so that you can enjoy the sweetness of the kabocha squash!If you don't have heavy cream, add more milk instead. Recipe by OBU

I received a nice-looking kabocha.You could microwave the kabocha and onion.Adjust the amount of soy milk and seasonings to taste depending on the sweetness and variety of kabocha. For those who prefer a light tasting soup, use plenty of soy milk. Recipe by Toshihaya

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 came up with an easier version of the kabocha soup that my friend made for me at their house.The soup will be richer if you replace 50 ml of the milk with heavy cream. Recipe by Gyuuponken

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

I love kabocha squash soup, so I wanted to make it easily. You can adjust the consistency with milk, so the lighter thinner version is a breakfast standby in our house.You can freeze the puree at Step 5, which is very handy to have on hand.If you soak the kabocha squash in water, cover with plastic wrap and microwave until tender, it will go through the sieve without much effort. Please adjust the consistency with the amount of milk you add. For 3 servings. Recipe by cafe-cafe

I wanted to make corn soup richer so I added kabocha squash.Adjust the thickness with milk.Do not bring to the boil. Recipe by Cookie shiasu

I began using soy milk after developing a milk allergy. It's great even with soy milk.Increase the amount of soy milk to taste. If you add more water, it will become weak. You could also use regular milk. Recipe by makisora

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 love sweet simmered squash myself... But my son doesn't like it.So I tried simmering it in soup, and it was a success.The cooking time varies depending on the variety of kabocha squash and how it's cut. It took me 7 to 8 minutes until it was tender this time, plus another 3 minutes to reduce the liquid in the pan. If you don't want to add oil, leave it out. Just cook the kabocha squash in the fat that comes out of the bacon! Recipe by Nanagukun