Kabocha Squash Soup - Easy Version
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Peel the kabocha squash, cut into bite sized pieces, and put on a heatproof dish. Add just enough water to cover and cover loosely with plastic wrap.
- 2
Microwave for 7 minutes at 600W. The kabocha squash should be tender enough to fall apart immediately when you touch it. It's very hot, so be careful taking it out.
- 3
Place a miso-strainer or sieve on top of a pot. Put in the kabocha squash and any remaining moisture in the plate and pass the kabocha squash through the sieve using a pestle.
- 4
As shown in this phot, there shouldn't be much left in the sieve.
- 5
The kabocha squash looks like this. Add milk to this little by little while mixing.
- 6
Add soup stock cubes, and heat through while being careful not to let it burn. Season with salt and pepper at the end.
- 7
If the flavor is too rich or salty, add more milk. Ladle into serving bowls and garnish the top with coffee cream or chopped parsley. You can also add a bit of butter for richness.
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