Soy Milk Soup with Kabocha Squash and Corn

Soy Milk Soup with Kabocha Squash and Corn

I combined kabocha soup, which is rather thin, with corn soup, which is quite thick, for the perfect texture!

Ingredients: 4 servings

Kabocha squash (roughly peeled)
200 g (about 1/4)
Creamed corn
1 can (about 400 g)
Mix of milk and soy milk
Same volume as corn (measure in the can)
Chicken stock cube
200 ml
Parsley, to garnish
as needed


1. Roughly peel the kabocha squash and cut into about 3 cm pieces.
2. Put the kabocha squash in a pot, add the water and stock cube and boil until soft.
3. Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and purée until smooth.
4. Return the purée to the pot, and add the mixture of milk and soy milk. Cook over medium heat for about 15 minutes, stirring occasionally. Do not bring to a boil.
5. This is the creamed corn I used in this recipe.

Story Behind this Recipe

I wanted to make corn soup richer so I added kabocha squash.