Kabocha Squash Potage Soup with Soy Milk

1. 1

   Remove the skin of the kabocha squash and cut into 5 mm slices.

2. 2

   Thinly slice the onions.

3. 3

   Melt the butter in a pot and saute the thinly sliced onions over low heat until translucent.

4. 4

   Fill the pot from Step 2 with 400 ml water, add the drained kabocha squash and soup stock cube.

5. 5

   Simmer until the kabocha and onions are tender, then turn off the heat.

6. 6

   Let cool to the touch, then transfer to a blender, and process until smooth.

7. 7

   Return to the pot, add 100 ml of soy milk, and season with salt.

8. 8

   Reduce the heat to low and warm until just before boiling, taking care not to let it burn.

9. 9

   Turn off the heat.

10. 10

    I used this soy milk.

11. 11

    It's delicious and doesn't have a strong smell.

12. 12

    I also use it for various dishes and sweets.

13. 13

    This time, I made it with soup stock granules.

14. 14

    Garnish as you like with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.