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Cold Kabocha Squash Soup For Summer Recipe

Cold Kabocha Squash Soup for Summer Recipe
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Serving : 4
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Prepare the ingredients before making Cold Kabocha Squash Soup for Summer in your home. Then, follow these steps below to serve Cold Kabocha Squash Soup for Summer for your family or friends.

Ingredients: Cold Kabocha Squash Soup for Summer

  • 1/4 Kabocha squash
  • 300 ml Milk
  • 1/2 Onion
  • 1 Stock cube
  • 200 ml Water
  • 1 pat Butter (for sautéing)

How to Make Cold Kabocha Squash Soup for Summer

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Cold Kabocha Squash Soup for Summer in your home by yourself.

    Step 1
  • Wrap the kabocha squash with plastic wrap and microwave for about 5 minutes at 600W until soft. Discard the seeds and skin, and place in a pot.
  • Step 2
  • Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube.
  • Step 3
  • Finley chop the onion and sauté with the butter until lightly browned. The key is to cook over a low heat to bring out the sweetness.
  • Step 4
  • Add the onion and stock to the pot with the kabocha, then add 100 ml of water.
  • Step 5
  • Cover with a lid and simmer over a low heat until the kabocha squash softens. Mash the kabocha while cooking to make it easier to purée later.
  • Step 6
  • Let the mixture cool slightly, then place it in a blender with 300 ml of milk, and purée. Season with salt and pepper and chill in the refrigerator.
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