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Cold Kabocha Squash Soup for Summer
Cold Kabocha Squash Soup for Summer

Before you jump to Cold Kabocha Squash Soup for Summer recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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There are tons of foods that you can eat that will be good for your body. It’s true that everything mentioned in this article can help your body in a variety of ways. The foods mentioned are especially good for the heart, however. Try introducing these healthy foods into your diet daily. Your heart will be so much healthier if you do!

We hope you got insight from reading it, now let’s go back to cold kabocha squash soup for summer recipe. You can cook cold kabocha squash soup for summer using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cold Kabocha Squash Soup for Summer:
  1. Provide 1/4 Kabocha squash
  2. You need 300 ml Milk
  3. Take 1/2 Onion
  4. Provide 1 Stock cube
  5. You need 200 ml Water
  6. Provide 1 pat Butter (for sautéing)
Steps to make Cold Kabocha Squash Soup for Summer:
  1. Wrap the kabocha squash with plastic wrap and microwave for about 5 minutes at 600W until soft. Discard the seeds and skin, and place in a pot.
  2. Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube.
  3. Finley chop the onion and sauté with the butter until lightly browned. The key is to cook over a low heat to bring out the sweetness.
  4. Add the onion and stock to the pot with the kabocha, then add 100 ml of water.
  5. Cover with a lid and simmer over a low heat until the kabocha squash softens. Mash the kabocha while cooking to make it easier to purée later.
  6. Let the mixture cool slightly, then place it in a blender with 300 ml of milk, and purée. Season with salt and pepper and chill in the refrigerator.

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