Kabocha Squash Potage
Cooking Flow
- Cook
-
[LOW] 30 min + 10 min
Ingredients
- 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
DIRECTIONS
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.
Note
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.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
