Ultra-Easy Kabocha Squash Potage Soup

1. 1

   Cut the kabocha squash into cubes.

2. 2

   Roughly chop the onion.

3. 3

   Add the kabocha squash, onion, butter, consomme, and enough water to cover the vegetables to a pot, then turn on the heat.

4. 4

   When the kabocha squash becomes soft, turn off the heat.

5. 5

   Blend the mixture until it becomes smooth.

6. 6

   It's troublesome to clean, so I used a mixer.

7. 7

   Return the mixture to the pot, and add milk and honey.

8. 8

   Simmer over low heat to warm the milk.

9. 9

   Simmer over low heat while stirring.

10. 10

    Be careful not to let it burn or separate.

11. 11

    And it's done.

12. 12

    If using a sweet and delicious kabocha squash, omit the honey.

13. 13

    It's also delicious to eat it cold in the summer.

14. 14

    In this case, add a little bit more milk.

15. 15

    I made this soup with kabocha squash with the skin.

16. 16

    It's a little bit green, but I recommend it because the skin contains a lot of nutrition.

* Per serving · 4 servings · Values may vary.

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