Yields1 Serving
 ½ Kabocha squash, cut into chunks
 2 quarts of boiling water
 1 teaspoon of salt
 1 tablespoons of butter
 Splash of cream
 2 teaspoon 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 emersion blender, blend the soup mixture.

3

Add butter and cream. Mix then add the scallions and serve.

4

Tip: Cut off the pumpkin skin. If it's too difficult, you can bake the pumpkin, then scoop out the insides and add to the boiling water.

CategoryCooking Method

Kabocha supports the digestive system which in turn is good for healthy Heart function.

Ingredients

 ½ Kabocha squash, cut into chunks
 2 quarts of boiling water
 1 teaspoon of salt
 1 tablespoons of butter
 Splash of cream
 2 teaspoon of mushroom seasoning
 3 scallions diced

Directions

1

Boil the water and add the kabocha squash and salt.

2

Cook for 15 minutes. Add the mushroom seasoning.
Then with an emersion blender, blend the soup mixture.

3

Add butter and cream. Mix then add the scallions and serve.

4

Tip: Cut off the pumpkin skin. If it's too difficult, you can bake the pumpkin, then scoop out the insides and add to the boiling water.

KABOCHA SQUASH SOUP

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