Recipe of Homemade Rich Kabocha Squash Potage Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rich kabocha squash potage soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Rich Kabocha Squash Potage Soup. Kabocha is a Japanese pumpkin which is similar in taste & texture to butternut squash. Both hot & cold soup are amazing with this recipe! The squash / potato soup were one of our family's favorite, especially.

Rich Kabocha Squash Potage Soup is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Rich Kabocha Squash Potage Soup is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Rich Kabocha Squash Potage Soup:

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

Kabocha Squash Soup (かぼちゃスープ) Kabocha Soup, which is also known as Kabocha Potage (かぼちゃポタージュ) in Japan, is a thick creamy soup that's made from Kabocha squash (a.k.a. How to make squash soup Here's how to make this delicious fall soup: Toss squash, carrots, onion and garlic with salt & pepper and olive oil on a baking sheet. Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash.

Instructions 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)"

Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash. This helps to soften the kabocha just a bit. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for people from all generations!

So that’s going to wrap it up for this exceptional food rich kabocha squash potage soup recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!