Recipe of Homemade Rich Kabocha Squash Potage Soup

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Homemade Rich Kabocha Squash Potage Soup. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Rich Kabocha Squash Potage Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rich Kabocha Squash Potage Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rich Kabocha Squash Potage Soup is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rich Kabocha Squash Potage Soup estimated approx 1 hr.

To begin with this recipe, we must prepare a few components. You can cook Rich Kabocha Squash Potage Soup using 13 ingredients and 17 steps. Here is how you cook that.

Kabocha is a Japanese pumpkin which is similar in taste & texture to butternut squash. Both hot & cold soup are amazing with this recipe! This is my mom's recipe! The squash / potato soup were one of our family’s favorite, especially for summer when I was a kid. Of course, using butternut is also OK. Stir-fry onion well to make it sweeter and stew well in low heat to make it milder. Next day the taste becomes even richer just like a stew!

Ingredients and spices that need to be Take to make Rich Kabocha Squash Potage Soup:

1. Soup
2. 1/2 *700 g (24.69 oz) Kabocha squash or Butternut squash
3. 1 *200 g (7.05 oz) Onion
4. 1 *100 g (3.52 oz) Potato
5. 500 ml (16.90 fl oz) Water
6. 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
7. 100 ml (3.38 fl oz) Heavy cream
8. 2 tsp Butter
9. 1 Broth cube
10. 1.5 tbsp Honey
11. to taste Fine salt & pepper
12. Toppings
13. to taste Heavy cream

Instructions to make to make Rich Kabocha Squash Potage Soup

1. Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.)
2. Cool it down for a while.
3. Peel potato, chop and soak in water to remove scum. (Approximately 5 mins)
4. Peel onion and slice thinly.
5. Stir-fry potato and onion with butter.
6. Add salt & pepper and then stir-fry again.
7. Add water and stew.
8. Put in broth cube and melt.
9. Remove squash seeds with a spoon.
10. Take squash fruit out and add it to the soup concentrate.
11. Add honey and mix.
12. Stop the heat, agitate the soup concentrate with a blender.
13. Add milk (unsweetened soy milk), heavy cream and mix well.
14. Heat it again for a while and done!
15. Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!
16. ☆ My recipe has been featured in Cookpad USA's ebook ☆
17. Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"

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