Recipe of Favorite Recommended For Summer Fatique, Chilled Kabocha Squash Soup
Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Homemade Recommended For Summer Fatique, Chilled Kabocha Squash Soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Recommended For Summer Fatique, 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 Recommended For Summer Fatique, 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 Recommended For Summer Fatique, Chilled Kabocha Squash Soup is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can have Recommended For Summer Fatique, Chilled Kabocha Squash Soup using 8 ingredients and 9 steps. Here is how you can achieve it.
My family loves soup. Simmered kabocha squash isn't too popular, but turn it into soup and it's gone in the twinkle of an eye. I make this recipe without hesitation whenever I have a lot of kabocha squash.
If you put the piping hot onion soup in the food processor it may explode, so process in batches. If you like the soup to be really smooth, I recommend processing all the soup. Recipe by SCRUMPCIOUS
Ingredients and spices that need to be Make ready to make Recommended For Summer Fatique, Chilled Kabocha Squash Soup:
- 1000 grams Kabocha squash (whole)
- 1/2 Onion (sliced)
- 40 ml Water
- 10 grams Butter
- 2 Soup stock cube
- 600 to 800 ml Milk
- 1 Heavy cream
- 1 Parsley etc.
Steps to make Recommended For Summer Fatique, Chilled Kabocha Squash Soup
- Cut up the kabocha squash with the skin on, take out the seeds and pulpy insides and line the cut up pieces on a heatproof dish. Add 50 ml of water, and cover loosely with plastic wrap.
- Microwave for 10 minutes at 700 W. When the kabocha squash is tender, leave for about 20 minutes to cool down.
- When the kabocha squash has cooled down enough to touch, use a spoon to remove the insides from the skin.
- Heat the butter in a pan and saute the sliced onion. When the onion is translucent, add 50 ml of water and the soup stock cubes, and heat.
- Put the contents of the pan in the food processor. Add some of the cooked kabocha squash too and process to a paste.
- Return the contents of the food processor to the pan. Add the remaining kabocha squash, and add the milk a little at a time, stirring constantly and heating.
- When the soup has reached the consistency you like, season with salt and pepper. Chill well in the refrigerator. Serve topped with cream or parsley.
- Addition: Some kabocha squash may be a bit dry. If the kabocha squash doesn't blend well with the milk, pass it through a fine meshed sieve first.
- Return the kabocha squash stuck on the sieve to the pan, and simmer while adding some cream to make it smooth. Then add the rest of the sieved squash and mix well.
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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Recommended For Summer Fatique, Chilled Kabocha Squash Soup. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!