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We hope you got insight from reading it, now let’s go back to kabocha squash soup - easy version recipe. To make kabocha squash soup - easy version you need 4 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Kabocha Squash Soup - Easy Version:
- Use 1/4 Kabocha squash
- Take 1 Soup stock cube (chicken consommé)
- You need 300 ml Milk
- Provide 1 dash of each (to taste) Butter, salt, pepper
Steps to make Kabocha Squash Soup - Easy Version:
- 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.
- 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.
- 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.
- As shown in this phot, there shouldn't be much left in the sieve.
- The kabocha squash looks like this. Add milk to this little by little while mixing.
- Add soup stock cubes, and heat through while being careful not to let it burn. Season with salt and pepper at the end.
- 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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