Kabocha Squash Potage
- Cook
- 40 min
[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
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.
Once vegetables are cooked through, transfer them into a food processor and blend until smooth. Add milk and blend again.
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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