KABOCHA SQUASH SOUP
Support your digestive system with this flavorful soup. Spoon the leftovers over noodles for an unusual pasta dish.
½ kabocha squash, cut into chunks
2 quarts of boiling water
2 tsp of salt
2 tbsp of butter
Splash of cream
3 tsp of mushroom seasoning
3 scallions, diced
1
Boil the water and add the kabocha squash and salt.
2
Cook for 15 minutes. Add the mushroom seasoning. Then with an immersion blender, blend the soup mixture.
3
Add the butter and cream. Mix, and then add the scallions, and serve.
4
Tip: Cut off the squash skin. If it's too difficult, you can bake the squash, then scoop out the insides and add to the boiling water.
CategorySoups
Ingredients
½ kabocha squash, cut into chunks
2 quarts of boiling water
2 tsp of salt
2 tbsp of butter
Splash of cream
3 tsp of mushroom seasoning
3 scallions, diced
