Kabocha Squash Soup Recipe (Japanese Pumpkin Soup)

Ingredients

• 1/2 kabocha squash, seeded and peeled
• 2 tbsp cooking oil or fat of choice
• 2 cloves of garlic, roughly chopped
• 2 cups chicken broth
• 1 cup milk
• Green onions, chopped (optional)

Instructions

1. 1

   Using a spoon, remove the seeds from the...: Using a spoon, remove the seeds from the kabocha squash. Then, using a knife slice off the hard green exterior. Cut the orange flesh in to small chunks.

2. 2

   In a wok or soup pot, heat cooking...: In a wok or soup pot, heat cooking oil of choice and add garlic. Allow it to heat up for about a minute, and then add the kachoa squash. Stir fry for about 2-3 minutes, and then add chicken broth.

3. 3

   Bring to a boil, and allow this to...: Bring to a boil, and allow this to cook, stirring occasionally, for 10 minutes or until the squash has softened and easy to poke through with chopsticks or forks.

4. 4

   Now using a blender, or electric immersion blender,...: Now using a blender, or electric immersion blender, or food processor, blend the soup until smooth.

5. 5

   Add the milk, and once warmed (but not...: Add the milk, and once warmed (but not boiling), sprinkle with chopped green onions.

6. 6

   Remove from heat and serve warm!