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We hope you got insight from reading it, now let’s go back to kabocha squash and bacon in buttery milk soup recipe. To cook kabocha squash and bacon in buttery milk soup you need 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Kabocha Squash and Bacon in Buttery Milk Soup:
- Take 1/8 Kabocha squash
- Prepare 1 slice Bacon
- Use 1 tbsp Margarine
- Use 100 ml Water
- Prepare 1 Soup stock cube
- Get 1 tsp Miso
- Prepare 200 ml Milk
Steps to make Kabocha Squash and Bacon in Buttery Milk Soup:
- Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes. Cut the bacon into bite-sized pieces as well.
- Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
- Once the kabocha squash is nicely coated in the butter and has turned a bright yellow colour, add the soup stock cube, bring the heat down to medium low, cover with a lid, and boil until the kabocha squash is soft.
- Add and dissolve the miso (add 1/2 teaspoon, and add more to taste). Add the milk and gently mix. Turn off the heat when the soup warms up. Don't let it come to a boil, okay?
- Serve, crack some pepper on top if you like, and you're done!
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