simple preparing recipe Cold Kabocha Squash Soup for Summer with 6 ingredients and 6 stages of easy cooking, which is very easy.
Without fail making ultimate Cold Kabocha Squash Soup for Summer easy, delicious, practical.
Good Afternoon every body, at this time you get present recipe Cold Kabocha Squash Soup for Summer with 6 ingredients and 6 steps. Next this is how to make it, please pay attention carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 6 ingredients and 6 stages of easy cooking Cold Kabocha Squash Soup for Summer.
Ingredients for Cold Kabocha Squash Soup for Summer
Needed : Kabocha squash.
Needed : Milk.
Prepare : Onion.
Needed : Stock cube.
Needed : Water.
Needed : pat Butter (for sautéing).
If all raw materials Cold Kabocha Squash Soup for Summer it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Stages Cooking Cold Kabocha Squash Soup for Summer
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..
Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube..
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..
Add the onion and stock to the pot with the kabocha, then add 100 ml of water..
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..
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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