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Before you jump to A Cold Kabocha Soup You Can Drink Up recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Reasons Why Consuming Apples Is Good.
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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. To cook a cold kabocha soup you can drink up you need 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook A Cold Kabocha Soup You Can Drink Up:
- Prepare 1/4 Kabocha squash
- Use 1/2 Onion
- You need 15 grams Butter
- Prepare 300 ml Water
- Use 1 Soup stock cube
- You need 300 to 400 ml Milk
- Provide 1 Salt and pepper
- Prepare 1 Parsley or fresh cream (optional)
Instructions to make A Cold Kabocha Soup You Can Drink Up:
- Take out the seeds and pulpy insides, peel the skin off the kabocha squash, and slice about 5 mm thick. Slice the onion thinly.
- 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.
- When the onion is transparent, add the kabocha squash and saute briefly.
- Add the water and stock cube, cover with a lid and simmer for about 10 minutes until the kabocha squash is falling apart.
- Let it cool down a bit then put it in a blender and puree until smooth. Return to the pan.
- 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.
- 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.
- 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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