Soy Milk Kabocha Squash Soup

Soy Milk Kabocha Squash Soup

Soy milk makes this an even more nutritious soup.
I recommend serving it hot in the winter and chilled in the summer.
Try using soy milk, as milk allergies are common.

Ingredients: 6 to 7 servings

Kabocha squash (pumpkin)
About 600 g (with the skin)
2 to 3
Consomme soup stock cubes
Soy milk (I used the sweetened type)
About 350 ml (to taste)
Butter or margarine
1 tablespoon
A pinch


1. Remove the skin from the kabocha, and cut the kabocha and onion into small pieces. Put kabocha and onion in a sauce pan, cover with water, bring to a boil, then simmer until tender. Add the consomme cubes.
2. Process the kabocha and onion with any liquid from cooking in a mixer. Add soy milk from the listed amount if it needs more liquid to process.
3. Return the processed liquid to the sauce pan, add soy milk and butter, then bring to a boil. Season with salt or your choice of seasoning, then it's ready to serve. In the summertime, it's delicious chilled!
4. Dress it up with a touch of heavy cream or croutons.

Story Behind this Recipe

I received a nice-looking kabocha.