Easiest Way to Prepare Ultimate A Cold Kabocha Soup You Can Drink Up

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Speedy A Cold Kabocha Soup You Can Drink Up. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from A Cold Kabocha Soup You Can Drink Up, 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 A Cold Kabocha Soup You Can Drink Up 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 A Cold Kabocha Soup You Can Drink Up is 4 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 first prepare a few ingredients. You can cook A Cold Kabocha Soup You Can Drink Up using 8 ingredients and 8 steps. Here is how you can achieve it.

Every summer my parents send us a big kabocha squash, but we have trouble using it all up. So I make lots of soup and chill it in the refrigerator.
This is the sister recipe of the Lots Of Milk Carrot Soup.

If the kabocha squash is hard, microwave it whole for a few minutes and it will be much easier to cut.
Be sure to put the squash in the blender after it's cooled down.
If you have a stick blender, just blend it in the pan. It cuts down on dishes. Recipe by Junchan

Ingredients and spices that need to be Make ready to make A Cold Kabocha Soup You Can Drink Up:

1. 1/4 Kabocha squash
2. 1/2 Onion
3. 15 grams Butter
4. 300 ml Water
5. 1 Soup stock cube
6. 300 to 400 ml Milk
7. 1 Salt and pepper
8. 1 Parsley or fresh cream (optional)

Instructions to make A Cold Kabocha Soup You Can Drink Up

1. Take out the seeds and pulpy insides, peel the skin off the kabocha squash, and slice about 5 mm thick. Slice the onion thinly.
2. Heat up a pan over medium heat, add the butter and saute the onion. Take care not to let it burn by adjusting the heat.
3. When the onion is transparent, add the kabocha squash and saute briefly.
4. Add the water and stock cube, cover with a lid and simmer for about 10 minutes until the kabocha squash is falling apart.
5. Let it cool down a bit then put it in a blender and puree until smooth. Return to the pan.
6. There will be some left in the blender, so add a little milk, blend for about 3 seconds, then transfer to the pan to get everything.
7. Add the rest of the milk to the pan and mix well. Season with salt and pepper. When the soup comes to a boil, turn it off and cool the pan by putting it in water.
8. Chill the soup in the refrigerator. Pour into serving bowls. Drizzle a little cream on top, or scatter on some chopped parsley.

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So that's going to wrap this up for this special food Simple Way to Make Homemade A Cold Kabocha Soup You Can Drink Up. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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