Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hey everyone, hope you’re having an amazing 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 is gonna smell and look delicious.

Rich Kabocha Squash Potage Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Rich Kabocha Squash Potage Soup is something which I’ve loved my entire life.

Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe. This one features kabocha squash, sweet potato, and Thai flavors - definitely one of our favorites.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare Soup
  2. Prepare 1/2 *700 g (24.69 oz) Kabocha squash or Butternut squash
  3. Make ready 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. Make ready 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
  7. Make ready 100 ml (3.38 fl oz) Heavy cream
  8. Get 2 tsp Butter
  9. Take 1 Broth cube
  10. Make ready 1.5 tbsp Honey
  11. Take to taste Fine salt & pepper
  12. Make ready Toppings
  13. Take to taste Heavy cream

Japanese simply call it Kabocha (南瓜、かぼちゃ、カボチャ) and the word kabocha refers to all kinds of pumpkins in. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor. This dairy-free, fat-free soup is like a hug inside a bowl.

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. "Corn & Sweet Potato Rich Cold Potage Soup" is also good! Recipe ID : 13282233

The nourishing rich flavor of kabocha squash blends beautifully with the warmth of garlic, onions, and curry. This is a great one to make ahead. Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold. Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. Kabocha squash has a buttery nutty sweet rich flavor with a hint of sweet potato and pumpkin.

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