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Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rich kabocha squash potage soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Rich Kabocha Squash Potage Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Rich Kabocha Squash Potage Soup is something which I have loved my entire life.

Take squash fruit out and add it to the soup concentrate. Stop the heat, agitate the soup concentrate with a blender. Add milk (unsweetened soy milk), heavy cream and mix well. Kabocha Squash Soup (かぼちゃスープ) Kabocha Soup, which is also known as Kabocha Potage (かぼちゃポタージュ) in Japan, is a thick creamy soup that's made from Kabocha squash (a.k.a.

To begin with this particular recipe, we must prepare a few components. You can have rich kabocha squash potage soup using 13 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Rich Kabocha Squash Potage Soup:

1. Get Soup
2. Take 1/2 *700 g (24.69 oz) Kabocha squash or Butternut squash
3. Prepare 1 *200 g (7.05 oz) Onion
4. Take 1 *100 g (3.52 oz) Potato
5. Prepare 500 ml (16.90 fl oz) Water
6. Take 500 ml (16.90 fl oz) Milk / Unsweetened soy milk
7. Take 100 ml (3.38 fl oz) Heavy cream
8. Take 2 tsp Butter
9. Take 1 Broth cube
10. Take 1.5 tbsp Honey
11. Take to taste Fine salt & pepper
12. Prepare Toppings
13. Make ready to taste Heavy cream

Kabocha, a Japanese variety of winter squash, takes to oven. Fall in love with this Vietnamese Kabocha Squash Soup that's buttery, sweet and incredibly simple to make! The vegetable is SO easy to find that you can enjoy it all year round. You can also have the recipe in your back pocket for the emergency soup of your dreams!

Steps to make Rich Kabocha Squash Potage Soup:

1. Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.)
2. Cool it down for a while.
3. Peel potato, chop and soak in water to remove scum. (Approximately 5 mins)
4. Peel onion and slice thinly.
5. Stir-fry potato and onion with butter.
6. Add salt & pepper and then stir-fry again.
7. Add water and stew.
8. Put in broth cube and melt.
9. Remove squash seeds with a spoon.
10. Take squash fruit out and add it to the soup concentrate.
11. Add honey and mix.
12. Stop the heat, agitate the soup concentrate with a blender.
13. Add milk (unsweetened soy milk), heavy cream and mix well.
14. Heat it again for a while and done!
15. Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!
16. ☆ My recipe has been featured in Cookpad USA's ebook ☆
17. Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"

The vegetable is SO easy to find that you can enjoy it all year round. You can also have the recipe in your back pocket for the emergency soup of your dreams! We all know there are some days where you just have to cook, even though you'd rather be. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for people from all generations!

So that’s going to wrap this up with this exceptional food rich kabocha squash potage soup recipe. 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 save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!