Easy Kabocha Soup in a Blender

Heavy cream is expensive, so I made it with milk.Step 1: After heating the kabocha in the microwave, the dish will be hot, so be careful not to burn yourself. Use a toothpick to test the firmness of the kabocha and heat for additional time if needed.Step 5: The soup at the bottom will burn easily, so be careful. Recipe by Hidamari nikki

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

My mother taught me this recipe!At that time, I had just started learning how to cook, and even I was able to make this without failing.I always make this when I get a craving for kabocha.Add as much as you like of whatever you like!!It's hard to cut kabocha, so wrap and microwave it for 1-2 minutes first. This will also help it cook through faster.It will suddenly come to the boil when you add milk, so mind if doesn't boil over between Steps 3 and 4!This is at it's best on the second day when it has thickened. Recipe by Minasuke

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

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

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 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

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 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 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

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

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

Every summer my parents send us a big kabocha squash, but we have trouble using it all up. So I make lots of soup and chill it in the refrigerator.This is the sister recipe of the Lots Of Milk Carrot Soup.If the kabocha squash is hard, microwave it whole for a few minutes and it will be much easier to cut.Be sure to put the squash in the blender after it's cooled down.If you have a stick blender, just blend it in the pan. It cuts down on dishes. Recipe by Junchan

My husband doesn't like simmered kabocha squash, but I like them. I made this soup so that we both can enjoy the dish!Nothing difficult to note. Recipe by Sorauta

I wanted to find a way to help my kids enjoy eating their veggies.No hints in particular! Recipe by Kodomoto Tsukuru Uchigohan

I ate this a lot when I was a child. It's a great way to have kabocha squash.Adjust the amount of katakuriko depending on how watery the kabocha squash is. If you like a very thick texture, I recommend adding a lot of it. This is a very filling kenchin soup, so think of it as a side dish. For 2 servings. Recipe by Yo-tan

Kabocha squash with vegetarian shrimp soup

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

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

Carrots and soy milk make a great pottage, so I tried making it with kabocha.■ Carrot and soy milk soup (pottage)○ Leave the skin on or remove it as you like.○ You can use 1/2 of an onion, but if you use a whole onion, it will be thicker and sweeter.○ If you don't have enough kabocha, you can make up the difference with carrots.○ It's also good without onions, but it's more delicious with them! Recipe by miharun327

My family loves soup. Simmered kabocha squash isn't too popular, but turn it into soup and it's gone in the twinkle of an eye. I make this recipe without hesitation whenever I have a lot of kabocha squash.If you put the piping hot onion soup in the food processor it may explode, so process in batches. If you like the soup to be really smooth, I recommend processing all the soup. Recipe by SCRUMPCIOUS

I made this recipe when my daughter did not eat any vegetables, but she ate them in soup. I wanted to use lots of vegetables!Be careful not to add too much white pepper, otherwise it will have a Chinese-like taste.Black pepper has better warming properties than white pepper. Recipe by moriam. (20 cm diameter pan.)

I made this in place of "itoko-ni" (a miso soup with root vegetables, adzuki beans, konnyaku, and aburaage). The kabocha squash dumplings is a standard recipe.This soup is based off of kabocha squash potage. The hint of miso is delicious.Knead the shiratamako until the clumps of flour is well incorporated. Recipe by La Land

The delicious soup at my local pasta restaurant seemed quite simple, so I tried to make it!The tofu may boil over, so adjust the heat as necessary. Unprocessed soy milk is best.Nutmeg is a spice that goes well with many things (meat dishes, food with heavy cream, etc.), so I recommend it. Recipe by Shiyawashi

I came up with a delicious way to eat plenty of kohlrabi as we enter this cold season.Substitute the shiro dashi with consommé or Chinese soup stock. Or, for those who are worried about salt intake, reduce the amount of shiro dashi, and dilute with soy milk or regular milk! Add ginger for a nice warming touch. You could also use other vegetables besides kohlrabi, such as daikon radish, broccoli, potatoes, or kabocha squash. Recipe by mmooaatt

I couldn't forget the houtou I had in Yamanashi! So I re-created it at home.The thinly sliced mochi and the flour coating the udon noodles thicken the sauce. That thick sauce is the distinctive feature of houtou.Add meat and other ingredients you like, in addition to the kabocha squash.You can use 6 cups of water + 2 teaspoons of dashi stock granules instead of the dashi stock.I recommend using red miso for this. For 2 servings. Recipe by itarunrun

This was just a crazy idea I had. It does have a punch in spice, heated but not too hot. This can be made a week ahead and just do the last step as needed.

I have never made pumpkin soup also I never ate cooked pumpkin. There was nothing to cook at home and I thought of making Pumpkin Soup and to taste it.(husband loves pumpkin so no worries ;-) ) so made this easy recipe with the things I had at home.. I saw recipies saying you need stock but I used water instead. It came out well. Try it and let me know if you loved the taste....

After having gone vegan, it's not so easy to simply substitute. You have to discover how certain ingredients act and react tastewise with each other. And the combination of zucchini, veggie broth and coconut milk in this soup is a real hit! Dairy-cream as well as meat-broth lovers all have agreed that this recipe has an amazing flavor. Enjoy with your friends and family!

I wanted to use daikon radish in a soup. I usually cut it into cubes, but I tried julienning it instead, and I was surprised just how much like ramen it looked. I didn't realize how delicious it would be.If you add a generous amount of pepper and oyster sauce, it will taste more like ramen soup.I tend to get chilly, so I add ginger to the soup to warm up. Recipe by Kitchen hiroba