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The ingredients needed to cook Cold Kabocha Squash Soup for Summer:
- Provide 1/4 Kabocha squash
- Prepare 300 ml Milk
- Provide 1/2 Onion
- Use 1 Stock cube
- Use 200 ml Water
- Prepare 1 pat Butter (for sautéing)
Instructions to make Cold Kabocha Squash Soup for Summer:
- 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.
- Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube.
- 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.
- Add the onion and stock to the pot with the kabocha, then add 100 ml of water.
- 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.
- 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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