Ultra-Easy Kabocha Squash Potage Soup

Ultra-Easy Kabocha Squash Potage Soup

All you need to do is simmer, blend, and mix in milk. That's all. You can cook this in no time, and it's nutritious.
This soup is good for your skin and digestion.

Ingredients: 4 servings in cups

Kabocha squash (without seeds and peel)
200 g (about 1/4)
10 g
Consomme soup stock granules
1 tablespoon
200 ~ 300 ml
1 tablespoon


1. Cut the kabocha squash into cubes. Roughly chop the onion. Add the kabocha squash, onion, butter, consomme, and enough water to cover the vegetables to a pot, then turn on the heat.
2. When the kabocha squash becomes soft, turn off the heat.
3. Blend the mixture until it becomes smooth. It's troublesome to clean, so I used a mixer.
4. Return the mixture to the pot, and add milk and honey. Simmer over low heat to warm the milk. Simmer over low heat while stirring. Be careful not to let it burn or separate.
5. And it's done. If using a sweet and delicious kabocha squash, omit the honey.
6. It's also delicious to eat it cold in the summer. In this case, add a little bit more milk.
7. I made this soup with kabocha squash with the skin. It's a little bit green, but I recommend it because the skin contains a lot of nutrition.

Story Behind this Recipe

Kabocha squash reinforces mucous membranes, and it is effective against hay fever as well.
I made a habit of drinking this in the winter, and it prevented me from catching a cold.