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Ingredients
- 250 grams Kabocha squash (with the skin removed)
- 1/4 Onion
- 10 grams Butter (for frying the onion)
- 400 ml Water
- 1 Soup stock cube (or chicken soup stock cube)
- 100 ml Soy milk (or milk)
- 1 Salt
- 1 Parsley
Method
- Remove the skin of the kabocha squash and cut into 5 mm slices.
- Thinly slice the onions.
- Melt the butter in a pot and saute the thinly sliced onions over low heat until translucent.
- 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.
- Let cool to the touch, then transfer to a blender, and process until smooth.
- 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.
- I used this soy milk.
- It's delicious and doesn't have a strong smell.
- I also use it for various dishes and sweets.
- This time, I made it with soup stock granules.
- Garnish as you like with parsley.
