Kabocha Squash Potage Recipe

Name: Kabocha Squash Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 400 grams Kabocha squash; 100 grams Onions; 100 grams Carrot; 1 bowl Plain cooked rice; 1 tbsp Consomme soup stock granules; 1 tbsp Sugar; 1 dash Salt; 1 dash Pepper; 400 ml Milk; 200 ml Heavy cream

Servings: persons

1
Chop the vegetables into pieces to easily cook through.
2
Remove the rind of the kabocha squash.
3
Pour enough water to cover the vegetables in a pot, and simmer well until soft.
4
When they become soft, add the seasonings, and bring to a boil, then turn off the heat.
5
2 ~ 3 cm of water from the bottom of the pot is enough.
6
Add cooked rice into the simmered vegetables, and put them in a blender or a juicer to smooth out the mixture.
7
The rice thickens the soup.
8
If you don't have enough liquid, the juicer won't work.
9
So add milk and turn it on.
10
When it becomes thick and smooth, return to the pot.
11
It's now thick and smooth.
12
If you are using a blender, add milk at this point, and turn the heat back on (low).
13
If you are using a juicer, after transferring the mixture to the pot, turn the heat back on.
14
Turn off the heat just before starting to boil.
15
Pour heavy cream to finish.
16
Done.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 400 grams Kabocha squash, 100 grams Onions, 100 grams Carrot, 1 bowl Plain cooked rice, and more.

Yes, Kabocha Squash Potage 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.

Kabocha Squash Potage

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