Cold Kabocha Squash Soup for Summer. Cold Kabocha Squash Soup for Summer

You can cook Cold Kabocha Squash Soup for Summer using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cold Kabocha Squash Soup for Summer
  1. You need 1/4 of Kabocha squash.
  2. Prepare 300 ml of Milk.
  3. You need 1/2 of Onion.
  4. Prepare 1 of Stock cube.
  5. Prepare 200 ml of Water.
  6. Prepare 1 of pat Butter (for sautéing).
Cold Kabocha Squash Soup for Summer step by 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..

  2. Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube..

  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..

  4. Add the onion and stock to the pot with the kabocha, then add 100 ml of water..

  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..

  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..