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A Cold Kabocha Soup You Can Drink Up
A Cold Kabocha Soup You Can Drink Up

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We hope you got insight from reading it, now let’s go back to a cold kabocha soup you can drink up recipe. You can cook a cold kabocha soup you can drink up using 8 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make A Cold Kabocha Soup You Can Drink Up:
  1. Prepare 1/4 Kabocha squash
  2. You need 1/2 Onion
  3. Use 15 grams Butter
  4. Take 300 ml Water
  5. Take 1 Soup stock cube
  6. Prepare 300 to 400 ml Milk
  7. Take 1 Salt and pepper
  8. Get 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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