Recipe of Quick Cold Kabocha Squash Soup for Summer
Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Cold Kabocha Squash Soup for Summer. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cold Kabocha Squash Soup for Summer, 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 Cold Kabocha Squash Soup for Summer 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 Cold Kabocha Squash Soup for Summer 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 Cold Kabocha Squash Soup for Summer using 6 ingredients and 6 steps. Here is how you cook it.
I came up with an easier version of the kabocha soup that my friend made for me at their house.
The soup will be richer if you replace 50 ml of the milk with heavy cream. Recipe by Gyuuponken
Ingredients and spices that need to be Get to make Cold Kabocha Squash Soup for Summer:
- 1/4 Kabocha squash
- 300 ml Milk
- 1/2 Onion
- 1 Stock cube
- 200 ml Water
- 1 pat Butter (for sautéing)
Steps to make Cold Kabocha Squash Soup for Summer
- Wrap the kabocha squash with plastic wrap and microwave for about 5 minutes at 600W until soft. Discard the seeds and skin, and place in a pot.
- Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube.
- Finley chop the onion and sauté with the butter until lightly browned. The key is to cook over a low heat to bring out the sweetness.
- Add the onion and stock to the pot with the kabocha, then add 100 ml of water.
- Cover with a lid and simmer over a low heat until the kabocha squash softens. Mash the kabocha while cooking to make it easier to purée later.
- Let the mixture cool slightly, then place it in a blender with 300 ml of milk, and purée. Season with salt and pepper and chill in the refrigerator.
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