Cold Kabocha Squash Soup for Summer

1. 1

   Wrap the kabocha squash with plastic wrap and microwave for about 5 minutes at 600W until soft.

2. 2

   Discard the seeds and skin, and place in a pot.

3. 3

   Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube.

4. 4

   Finley chop the onion and saute with the butter until lightly browned.

5. 5

   The key is to cook over a low heat to bring out the sweetness.

6. 6

   Add the onion and stock to the pot with the kabocha, then add 100 ml of water.

7. 7

   Cover with a lid and simmer over a low heat until the kabocha squash softens.

8. 8

   Mash the kabocha while cooking to make it easier to puree later.

9. 9

   Let the mixture cool slightly, then place it in a blender with 300 ml of milk, and puree.

10. 10

    Season with salt and pepper and chill in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.