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We hope you got insight from reading it, now let’s go back to soy milk soup with kabocha squash and corn recipe. To cook soy milk soup with kabocha squash and corn you only need 6 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Soy Milk Soup with Kabocha Squash and Corn:
- Get 200 grams Kabocha squash (roughly peeled)
- Prepare 1 can Creamed corn
- You need 1 same volume as corn Mix of milk and soy milk
- Use 1 Chicken stock cube
- Use 200 ml Water
- Provide 1 Parsley, to garnish
Steps to make Soy Milk Soup with Kabocha Squash and Corn:
- Roughly peel the kabocha squash and cut into about 3 cm pieces.
- Put the kabocha squash in a pot, add the water and stock cube and boil until soft.
- Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and purée until smooth.
- Return the purée to the pot, and add the mixture of milk and soy milk. Cook over medium heat for about 15 minutes, stirring occasionally. Do not bring to a boil.
- This is the creamed corn I used in this recipe.
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