Kabocha Squash and Bacon in Buttery Milk Soup

1. 1

   Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes.

2. 2

   Cut the bacon into bite-sized pieces as well.

3. 3

   Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.

4. 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. 5

   Add and dissolve the miso (add 1/2 teaspoon, and add more to taste).

6. 6

   Add the milk and gently mix.

7. 7

   Turn off the heat when the soup warms up.

8. 8

   Don't let it come to a boil, okay?

9. 9

   Serve, crack some pepper on top if you like, and you're done!

* Per serving · 4 servings · Values may vary.