Steps to Make Ultimate Rich Kabocha Squash Potage Soup

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, rich kabocha squash potage soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Rich Kabocha Squash Potage Soup is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Rich Kabocha Squash Potage Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

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.

To begin 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 it.

The ingredients needed to make Rich Kabocha Squash Potage Soup:

1. Take Soup
2. Make ready 1/2 *700 g (24.69 oz) Kabocha squash or Butternut squash
3. Prepare 1 *200 g (7.05 oz) Onion
4. Make ready 1 *100 g (3.52 oz) Potato
5. Get 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. Take 1.5 tbsp Honey
11. Take to taste Fine salt & pepper
12. Take Toppings
13. Prepare 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.

Steps 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 special food rich kabocha squash potage soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!