How to Cook Delicious Rich Kabocha Squash Potage Soup

Rich Kabocha Squash Potage Soup. Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe. As our food culture becomes increasingly homogenized through the efforts of agribusiness to consolidate and maximize profits, we become less and less.

But forme it's good as is, maybe to make it a little hardier ad a few chopped potatoes. Delicious Kabocha Squash Soup with just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite bread. You can have Rich Kabocha Squash Potage Soup using 13 ingredients and 17 steps. Here is how you cook it.

Ingredients of Rich Kabocha Squash Potage Soup

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

Kabocha is an Asian variety of winter squash. Japanese simply call it Kabocha (南瓜、かぼちゃ、カボチャ) and the word. Rich, flavorful, and velvety smooth, Kabocha Soup (かぼちゃスープ) is a modern favorite in Japan that's often eaten for breakfast along with some 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. Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold.

Rich Kabocha Squash Potage Soup step by step

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)".

Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. It's also quite similar to acorn squash, but much sweeter. Kabocha squash + Sweet potatoes + Red curry paste.