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Recommended For Summer Fatique, Chilled Kabocha Squash Soup
Recommended For Summer Fatique, Chilled Kabocha Squash Soup

Before you jump to Recommended For Summer Fatique, Chilled Kabocha Squash Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

You already are aware of how important it is to have a heart that is healthy. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that regular workout and a healthy lifestyle are imperative in terms of the general health of your heart. Do you know, though, that several specific foods are good for making your heart feel better? Today, you will find out which foods are great for your heart.

Have you ever heard the adage “an apple a day keeps the doctor away”? The truth is that apples contain loads of great stuff in them to help keep your heart healthy. Apples are rich in soluble fiber which works as a scrubber on your artery walls, keeping the cholesterol from taking hold and causing blockages. Consuming just a single Red Delicious apple daily can lead to as much as an eight percent drop in your LDL levels. This is a fantastic number for someone who wishes his or her heart to be healthier.

There are lots of foods that you can eat that are great for your body. Without a doubt, the foods discussed in this article can help your body in numerous ways. They are particularly great, though, for making your heart healthy as it possibly can. Try incorporating these foods in your diet each day. Your heart will benefit greatly!

We hope you got insight from reading it, now let’s go back to recommended for summer fatique, chilled kabocha squash soup recipe. To make recommended for summer fatique, chilled kabocha squash soup you only need 8 ingredients and 9 steps. Here is how you cook it.

  1. Provide 1000 grams Kabocha squash (whole)
  2. Provide 1/2 Onion (sliced)
  3. Take 40 ml Water
  4. Get 10 grams Butter
  5. Take 2 Soup stock cube
  6. Prepare 600 to 800 ml Milk
  7. You need 1 Heavy cream
  8. Prepare 1 Parsley etc.
  1. Cut up the kabocha squash with the skin on, take out the seeds and pulpy insides and line the cut up pieces on a heatproof dish. Add 50 ml of water, and cover loosely with plastic wrap.
  2. Microwave for 10 minutes at 700 W. When the kabocha squash is tender, leave for about 20 minutes to cool down.
  3. When the kabocha squash has cooled down enough to touch, use a spoon to remove the insides from the skin.
  4. Heat the butter in a pan and saute the sliced onion. When the onion is translucent, add 50 ml of water and the soup stock cubes, and heat.
  5. Put the contents of the pan in the food processor. Add some of the cooked kabocha squash too and process to a paste.
  6. Return the contents of the food processor to the pan. Add the remaining kabocha squash, and add the milk a little at a time, stirring constantly and heating.
  7. When the soup has reached the consistency you like, season with salt and pepper. Chill well in the refrigerator. Serve topped with cream or parsley.
  8. Addition: Some kabocha squash may be a bit dry. If the kabocha squash doesn't blend well with the milk, pass it through a fine meshed sieve first.
  9. Return the kabocha squash stuck on the sieve to the pan, and simmer while adding some cream to make it smooth. Then add the rest of the sieved squash and mix well.

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