Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rich kabocha squash potage soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Rich Kabocha Squash Potage Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Rich Kabocha Squash Potage Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you cook it.

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

So that’s going to wrap this up with this special food rich kabocha squash potage soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!