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Here are the ingridients that are required to prepare a appetizing Rich Kabocha Squash Potage Soup:
- Get of Soup.
- Take 1/2 of *700 g (24.69 oz) Kabocha squash or Butternut squash.
- Use 1 of *200 g (7.05 oz) Onion.
- Get 1 of *100 g (3.52 oz) Potato.
- Get 500 ml (16.90 fl oz) of Water.
- Take 500 ml (16.90 fl oz) of Milk / Unsweetened soy milk.
- Use 100 ml (3.38 fl oz) of Heavy cream.
- Provide 2 tsp of Butter.
- You need 1 of Broth cube.
- Get 1.5 tbsp of Honey.
- Get to taste of Fine salt & pepper.
- Use of Toppings.
- Prepare to taste of Heavy cream.
Ready with the ingridients? Here are the sequences on producing Rich Kabocha Squash Potage Soup:
- Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.).
- Cool it down for a while..
- Peel potato, chop and soak in water to remove scum. (Approximately 5 mins).
- Peel onion and slice thinly..
- Stir-fry potato and onion with butter..
- Add salt & pepper and then stir-fry again..
- Add water and stew..
- Put in broth cube and melt..
- Remove squash seeds with a spoon..
- Take squash fruit out and add it to the soup concentrate..
- Add honey and mix..
- Stop the heat, agitate the soup concentrate with a blender..
- Add milk (unsweetened soy milk), heavy cream and mix well..
- Heat it again for a while and done!.
- Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!.
- ☆ My recipe has been featured in Cookpad USA's ebook ☆.
- Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)".
You may not be familiar with kabocha squash. It was new to me when we started cooking with it at school last year. It is a heavy, thick-skinned squash that can be hard to cut but is totally worth the effort. The skin will be tender when cooked so there is no need to peel it. Kabocha Squash is the unsung hero of autumnal foods.
Recipe : Rich Kabocha Squash Potage Soup
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