Soy Milk Soup with Kabocha Squash and Corn

1. 1

   Roughly peel the kabocha squash and cut into about 3 cm pieces.

2. 2

   Put the kabocha squash in a pot, add the water and stock cube and boil until soft.

3. 3

   Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and puree until smooth.

4. 4

   Return the puree to the pot, and add the mixture of milk and soy milk.

5. 5

   Cook over medium heat for about 15 minutes, stirring occasionally.

6. 6

   Do not bring to a boil.

7. 7

   This is the creamed corn I used in this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.