Kabocha Squash Potage Soup with Soy Milk
Kabocha Squash Potage Soup with Soy Milk

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, kabocha squash potage soup with soy milk. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash Potage Soup with Soy Milk is one of the most well liked of recent viral foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Kabocha Squash Potage Soup with Soy Milk is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have kabocha squash potage soup with soy milk using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Potage Soup with Soy Milk:
  1. Make ready 250 grams Kabocha squash (with the skin removed)
  2. Make ready 1/4 Onion
  3. Make ready 10 grams Butter (for frying the onion)
  4. Prepare 400 ml Water
  5. Make ready 1 Soup stock cube (or chicken soup stock cube)
  6. Take 100 ml Soy milk (or milk)
  7. Take 1 Salt
  8. Prepare 1 Parsley
Step by Step to make Kabocha Squash Potage Soup with Soy Milk:
  1. Remove the skin of the kabocha squash and cut into 5 mm slices. Thinly slice the onions.
  2. Melt the butter in a pot and sauté the thinly sliced onions over low heat until translucent.
  3. Fill the pot from Step 2 with 400 ml water, add the drained kabocha squash and soup stock cube. Simmer until the kabocha and onions are tender, then turn off the heat.
  4. Let cool to the touch, then transfer to a blender, and process until smooth.
  5. Return to the pot, add 100 ml of soy milk, and season with salt. Reduce the heat to low and warm until just before boiling, taking care not to let it burn. Turn off the heat.
  6. I used this soy milk. It's delicious and doesn't have a strong smell. I also use it for various dishes and sweets.
  7. This time, I made it with soup stock granules. Garnish as you like with parsley.

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