Rich Kabocha Squash Potage Soup is the first thing that appears to many people’s thought when it arrives to a comfort meal. Today, we will tell you instructions on cooking a delicious Rich Kabocha Squash Potage Soup.
We hope you got benefit from reading it, now let’s go back to rich kabocha squash potage soup recipe. You can cook rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you do it.
Firstly, below are the ingridients that you should prepare to serve Rich Kabocha Squash Potage Soup:
- Provide of Soup.
- Provide of *700 g (24.69 oz) Kabocha squash or Butternut squash.
- Get of *200 g (7.05 oz) Onion.
- Take of *100 g (3.52 oz) Potato.
- Use of Water.
- Prepare of Milk / Unsweetened soy milk.
- Provide of Heavy cream.
- Take of Butter.
- You need of Broth cube.
- Prepare of Honey.
- You need of Fine salt & pepper.
- Provide of Toppings.
- Take of Heavy cream.
After preparing the ingridients, now we are ready to make our delightful Rich Kabocha Squash Potage Soup:
- Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.).
- Cool it down for a while..
- Peel potato, chop and soak in water to remove scum. (Approximately 5 mins).
- Peel onion and slice thinly..
- Stir-fry potato and onion with butter..
- Add salt & pepper and then stir-fry again..
- Add water and stew..
- Put in broth cube and melt..
- Remove squash seeds with a spoon..
- Take squash fruit out and add it to the soup concentrate..
- Add honey and mix..
- Stop the heat, agitate the soup concentrate with a blender..
- Add milk (unsweetened soy milk), heavy cream and mix well..
- Heat it again for a while and done!.
- Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!.
- ☆ My recipe has been featured in Cookpad USA's ebook ☆.
- Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)".
You may not be familiar with kabocha squash. It was new to me when we started cooking with it at school last year. It is a heavy, thick-skinned squash that can be hard to cut but is totally worth the effort. The skin will be tender when cooked so there is no need to peel it. Kabocha Squash is the unsung hero of autumnal foods.
Recipe : Rich Kabocha Squash Potage Soup
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