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Ingredients
- 1/4 Kabocha squash
- 2 tsp White flour
- 400 ml Milk
- 10 grams Butter
- 1 cube Consomme soup stock cube
- 1 Salt and pepper
Method
- Remove the stem of the kabocha and peel.
- Sprinkle with water, wrap with plastic wrap, and microwave for about 4-5 minutes until softened.
- Once it begins to crumble and appears mashable, transfer to a pot and use a whisk to mash.
- When the kabocha becomes smooth, add the flour and mix until there are no flour streaks.
- Add 100 ml of milk and blend into the kabocha.
- Then, add the remaining milk.
- Turn the heat to low-medium and warm without boiling.
- Once it has warmed, add the ingredients.
- Add some coffee creamer or dried parsley to taste and serve.
