Kabocha Squash and Bacon in Buttery Milk Soup – a delicious recipe with squash, Bacon, Margarine, Water, cube, Milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes.
2
Cut the bacon into bite-sized pieces as well.
3
Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
4
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.
5
Add and dissolve the miso (add 1/2 teaspoon, and add more to taste).
6
Add the milk and gently mix.
7
Turn off the heat when the soup warms up.
8
Don't let it come to a boil, okay?
9
Serve, crack some pepper on top if you like, and you're done!
73
kcal
Calories
5
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/8 Kabocha squash, 1 slice Bacon, 1 tbsp Margarine, 100 ml Water, and more.
Yes, Kabocha Squash and Bacon in Buttery Milk Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
