Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes. Cut the bacon into bite-sized pieces as well.
Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
Once the kabocha squash is nicely coated in the butter and has turned a bright yellow colour, add the soup stock cube, bring the heat down to medium low, cover with a lid, and boil until the kabocha squash is soft.
Add and dissolve the miso (add 1/2 teaspoon, and add more to taste). Add the milk and gently mix. Turn off the heat when the soup warms up.
Don't let it come to a boil, okay?
Serve, crack some pepper on top if you like, and you're done!
Story Behind this Recipe
Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.
Don't allow it to boil at all. The salt content in the miso will differ depending on your brand, so start with 1/2 teaspoon and add more if you like. Adults can crack over pepper on top to finish, adding a nice touch.