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Hello everybody, it’s Jim, welcome to my cooking learning blog. Today, I will show you a way to prepare a special dish, rich kabocha squash potage soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look tasty.

Take squash fruit out and add it to the soup concentrate. Stop the heat, agitate the soup concentrate with a blender. Add milk (unsweetened soy milk), heavy cream and mix well. 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.

Rich Kabocha Squash Potage Soup is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Rich Kabocha Squash Potage Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Rich Kabocha Squash Potage Soup:

1. Make ready Soup
2. Prepare 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. Take 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
7. Take 100 ml (3.38 fl oz) Heavy cream
8. Prepare 2 tsp Butter
9. Get 1 Broth cube
10. Prepare 1.5 tbsp Honey
11. Prepare to taste Fine salt & pepper
12. Get Toppings
13. Get to taste Heavy cream

Kabocha, a Japanese variety of winter squash, takes to oven. Fall in love with this Vietnamese Kabocha Squash Soup that's buttery, sweet and incredibly simple to make! The vegetable is SO easy to find that you can enjoy it all year round. You can also have the recipe in your back pocket for the emergency soup of your dreams!

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)"

The vegetable is SO easy to find that you can enjoy it all year round. You can also have the recipe in your back pocket for the emergency soup of your dreams! We all know there are some days where you just have to cook, even though you'd rather be. 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 is going to wrap it up with this special food rich kabocha squash potage soup recipe. Thank you very much for your time. I’m confident that you will 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!