This amazing day, it is me again, Dan, welcome to our recipe blog. In this special moment, I’m gonna show you how to make a distinctive dish, kabocha squash potage. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look tasty.
Kabocha Squash Potage is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Kabocha Squash Potage is something which I have loved my entire life.
Chop up the squash into bite-sized pieces. Add vegetables and ○ ingredients into the pot. Kabocha Squash Potage I made an easy to eat kaboch squash soup. Cooked rice thickens the soup, but it's easy to burn, so be careful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook kabocha squash potage using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash Potage:
- Take 400 grams Kabocha squash
- Get 100 grams Onions
- Make ready 100 grams Carrot
- Prepare 1 bowl Plain cooked rice
- Prepare 1 tbsp ★Consomme soup stock granules
- Get 1 tbsp ★Sugar
- Prepare 1 dash ★Salt
- Get 1 dash ★Pepper
- Take 400 ml Milk
- Get 200 ml Heavy cream
Stir-fry potato and onion with butter. Add salt & pepper and then stir-fry again. Roasted Squash Potage with Spiced Crème Fraîche. This is the quintessential autumn soup (a potage is a thick soup).
Steps to make Kabocha Squash Potage:
- Chop the vegetables into pieces to easily cook through. Remove the rind of the kabocha squash.
- Pour enough water to cover the vegetables in a pot, and simmer well until soft.
- When they become soft, add the ★ seasonings, and bring to a boil, then turn off the heat. 2 ~ 3 cm of water from the bottom of the pot is enough.
- Add cooked rice into the simmered vegetables, and put them in a blender or a juicer to smooth out the mixture. The rice thickens the soup.
- If you don't have enough liquid, the juicer won't work. So add milk and turn it on. When it becomes thick and smooth, return to the pot.
- It's now thick and smooth.
- If you are using a blender, add milk at this point, and turn the heat back on (low). If you are using a juicer, after transferring the mixture to the pot, turn the heat back on.
- Turn off the heat just before starting to boil. Pour heavy cream to finish.
- Done.
Roasted Squash Potage with Spiced Crème Fraîche. This is the quintessential autumn soup (a potage is a thick soup). Roasting the squash concentrates its natural sugars and gives it a caramelized depth of flavor. Kabocha is my favorite squash for soup because its dense flesh yields an intense, bright orange puree. If Kabocha is not available, any winter squash will do.
So that’s going to wrap this up for this exceptional food kabocha squash potage recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
