Step-by-Step Guide to Make Favorite Chilled Kabocha Squash Soup
Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Speedy Chilled Kabocha Squash Soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chilled Kabocha Squash Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilled Kabocha Squash Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chilled Kabocha Squash Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Chilled Kabocha Squash Soup using 8 ingredients and 5 steps. Here is how you can achieve that.
This is a chilled kabocha soup I made many times this summer. It's made from simple ingredients that you won't get tired of.
During the cold months, try this soup warm.
If you want to cool the soup quickly, place the pan of boiled kabocha on a large bowl of cold water. (Change the cold water many times). Then add it to the blender. Recipe by Mugitarou
Ingredients and spices that need to be Take to make Chilled Kabocha Squash Soup:
- 1/4 Kabocha squash
- 200 ml ☆Water
- 1 ☆Soup stock cube
- 1 pat ☆Butter
- 300 ml ★Milk
- 1/3 tsp ★Salt
- 1 dash ★Pepper
- 1 Parsley etc.
Instructions to make Chilled Kabocha Squash Soup
- Peel the kabocha with a knife. Chop into 2-3 cm cubes.
- Add the kabocha and ☆ ingredients to a pan and bring to a boil.
- Turn off the heat when the kabocha is soft.
- Add the kabocha and the ★ ingredients to a blender and blend until smooth. Add salt to taste.
- Chill the soup in the refrigerator and it's done.
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