Kabocha Squash Stew

1. 1

   Chop the kabocha into bite-sized pieces and place in a heatproof dish or a silicon steamer.

2. 2

   Cover loosely with plastic wrap and microwave for about 2 minutes at 600W.

3. 3

   While the kabocha is microwaving, cook the ingredients over the heat.

4. 4

   When the consomme and salt dissolves, turn the heat off.

5. 5

   When the kabocha is soft, peel its skin.

6. 6

   Blend the kabocha and the ingredients in a blender.

7. 7

   Slice the onions, chop the carrot and potato roughly, and chop the chicken thigh into preferred sizes.

8. 8

   Microwave the potato and carrots for 2 minutes 30 seconds at 600W and soften.

9. 9

   While doing so, heat some butter in a pot and fry the onion until soft.

10. 10

    When soft, add the potato, carrots, chicken, kabocha skin and grill briefly.

11. 11

    Season with salt and pepper.

12. 12

    Add flour and stir until it's not floury.

13. 13

    When the flour is completely dissolved, add ingredients in batches.

14. 14

    When it's mostly mixed-in, pour the rest of the mixture and stir well.

15. 15

    Mix and simmer to preferred thickness.

16. 16

    It's ready.

* Per serving · 4 servings · Values may vary.

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