Kabocha Squash Potage Soup with Soy Milk

Kabocha Squash Potage Soup with Soy Milk

This is a kabocha squash soup made with soy milk that will warm your heart and body. It's easy to eat and the flavor is deep and delicious.

Ingredients: 2-3 servings

Kabocha squash (with the skin removed)
about 200-250 g
1/4 (or half of a small one)
Butter (for frying the onion)
10 g
400 ml
Soup stock cube (or chicken soup stock cube)
Soy milk (or milk)
100 ml
to taste
to taste


1. Remove the skin of the kabocha squash and cut into 5 mm slices. Thinly slice the onions.
2. Melt the butter in a pot and sauté the thinly sliced onions over low heat until translucent.
3. Fill the pot from Step 2 with 400 ml water, add the drained kabocha squash and soup stock cube. Simmer until the kabocha and onions are tender, then turn off the heat.
4. Let cool to the touch, then transfer to a blender, and process until smooth.
5. Return to the pot, add 100 ml of soy milk, and season with salt. Reduce the heat to low and warm until just before boiling, taking care not to let it burn. Turn off the heat.
6. I used this soy milk. It's delicious and doesn't have a strong smell. I also use it for various dishes and sweets.
7. This time, I made it with soup stock granules. Garnish as you like with parsley.

Story Behind this Recipe

I began using soy milk after developing a milk allergy. It's great even with soy milk.