Rich Kabocha Squash Potage Soup
Rich Kabocha Squash Potage Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, rich kabocha squash potage soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Rich Kabocha Squash Potage Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Rich Kabocha Squash Potage Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

Discover the Delicious Taste of Well Yes!® Butternut Squash Apple Bisque. Great recipe for Rich Kabocha Squash Potage Soup. Kabocha is a Japanese pumpkin which is similar in taste & texture to butternut squash.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready 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. Make ready 1 *100 g (3.52 oz) Potato
  5. Take 500 ml (16.90 fl oz) Water
  6. Prepare 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
  7. Take 100 ml (3.38 fl oz) Heavy cream
  8. Take 2 tsp Butter
  9. Get 1 Broth cube
  10. Prepare 1.5 tbsp Honey
  11. Take to taste Fine salt & pepper
  12. Take Toppings
  13. Take to taste Heavy cream

The squash / potato soup were one of our family's favorite, especially for summer when I was a kid. Both hot & cold soup are amazing with this recipe! The squash / potato soup were one of our family's favorite, especially for summer when I was a kid.. I'm in love with kabocha squash these days!

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

It's finally fall and it's getting cold enough where I can really enjoy warm soups again. Kabocha squash is also known as Japanese pumpkin. This roasted kabocha squash soup also known as vegan Japanese pumpkin soup is soothing and comforting on a cold fall day. Peel, deseed and chop the kabocha pumpkin into bite size chunks. Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter.

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