Kabocha Squash and Bacon in Buttery Milk Soup

Kabocha Squash and Bacon in Buttery Milk Soup

This is a mild milk soup that has a buttery flavour. Pumpkins are plopped inside and it is warm and satisfying!

Ingredients: Serves 2

Kabocha squash
1/8 (200 g)
1 slice
1 tablespoon
100 ml
Soup stock cube
1 teaspoon
200 ml


1. Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes. Cut the bacon into bite-sized pieces as well.
2. Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
3. 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.
4. 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?
5. 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.