Kabocha Squash Potage

1. 1

   Chop the vegetables into pieces to easily cook through.

2. 2

   Remove the rind of the kabocha squash.

3. 3

   Pour enough water to cover the vegetables in a pot, and simmer well until soft.

4. 4

   When they become soft, add the seasonings, and bring to a boil, then turn off the heat.

5. 5

   2 ~ 3 cm of water from the bottom of the pot is enough.

6. 6

   Add cooked rice into the simmered vegetables, and put them in a blender or a juicer to smooth out the mixture.

7. 7

   The rice thickens the soup.

8. 8

   If you don't have enough liquid, the juicer won't work.

9. 9

   So add milk and turn it on.

10. 10

    When it becomes thick and smooth, return to the pot.

11. 11

    It's now thick and smooth.

12. 12

    If you are using a blender, add milk at this point, and turn the heat back on (low).

13. 13

    If you are using a juicer, after transferring the mixture to the pot, turn the heat back on.

14. 14

    Turn off the heat just before starting to boil.

15. 15

    Pour heavy cream to finish.

16. 16

    Done.

* Per serving · 4 servings · Values may vary.