Fresh, Make Recipe Recommended For Summer Fatique Chilled Kabocha Squash Soup Delicious and Healthy

By Myrtie Davidson | October 2, 2021

Without fail recipe ultimate Recommended For Summer Fatique, Chilled Kabocha Squash Soup easy, fast, practical.

Hi mother, at this time you can present recipe Recommended For Summer Fatique, Chilled Kabocha Squash Soup with 8 ingredients and 9 steps. Below this is how to prepare, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 9 stages of easy cooking Recommended For Summer Fatique, Chilled Kabocha Squash Soup.

  1. Prepare : Kabocha squash (whole).

  2. Prepare : Onion (sliced).

  3. Prepare : Water.

  4. Prepare : Butter.

  5. Needed : Soup stock cube.

  6. Prepare : to 800 ml Milk.

  7. Needed : Heavy cream.

  8. Prepare : Parsley etc..

If all material requirements Recommended For Summer Fatique, Chilled Kabocha Squash Soup it’s ready, We’re going into the cooking stage. Below is how to making with fast.

  1. 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..

  2. Microwave for 10 minutes at 700 W. When the kabocha squash is tender, leave for about 20 minutes to cool down..

  3. When the kabocha squash has cooled down enough to touch, use a spoon to remove the insides from the skin..

  4. 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..

  5. Put the contents of the pan in the food processor. Add some of the cooked kabocha squash too and process to a paste..

  6. 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..

  7. 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..

  8. 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..

  9. 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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