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 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 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 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

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