Vermicular | Kabocha Squash Potage

Kabocha Squash Potage

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
40 min
Cooking Steps

[LOW] 30 min + 10 min


½ medium kabocha squash (600 g), peeled, seeded and cut into bite-sized pieces
½ onion, thinly sliced
400 ml milk
Kosher salt and freshly ground black pepper

  1. Add 2 tablespoons of water in the pot. Lay a sheet of parchment paper and add in onion then kabocha squash. Cover and steam over [LOW] heat for 30 minutes.

  2. Once vegetables are cooked through, transfer them into a food processor and blend until smooth. Add milk and blend again.

  3. Pour ingredients back into the pot and simmer over [LOW] heat for 10 minutes. Season with salt and pepper and serve.

  • Adding onions complements the sweetness of kabocha and provides a rich, well-rounded taste, adding depth to the flavor profile of the potage.

  • Straining the blended mixture in Step 2 will result in an even smoother texture.

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Musui–Kamado with the Vermicular Cookbook.

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