<KABOCHA SQUASH SOUP/ かぼちゃスープ>
＜Yield> 4 servings
<Prep time> 7 mins
<Cook time> 30 mins
3 cups chopped ( 500g) kabocha squash
1 large onion( 300g)
½ cup chopped celery stalk(80g)
1 cup shimeji mushrooms ( any type of mushroom is ok)
1 tbsp high heat oil
1 tbsp shio koji / 1/4 tsp salt
1 cup water
1 cup soy milk
1 ½ tsp yellow miso
1 tbsp butter / vegan butter
salt and pepper( optional to adjust the taste)
1; Dice kabocha squash into bite size pieces ( ½ inch cube). Thinly slice onion and celery stalk. Trim off the stem of shimeji mushroom and tear them by hand.
2; Heat oil in a pan over medium heat. Add all the vegetables ( step1) and shiokoji Or salt. Once the vegetables start to sweat, close the lid and reduce the heat to low. Steam it for about 15-20min or until the kabocha is fully cooked. Splash some water if it’s needed during this steaming process.
3; Add water. Blend it with an immersion blender until it’s creamy. Add soy milk. Mix miso paste and 2 tbsp of liquid from the pot in a small bowl, then add back into the soup. Drop butter and let it melt completely. Season with salt and pepper to your liking. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1;I recommend making it as smooth as possible when you blend the soup.
2; Use any type of milk you have on hand.
3; Make sure to dissolve miso paste before adding it into the soup to prevent from having a lamp in your soup.
Keep them in an air-tight container in the fridge for 5 days or in the freezer for 3 weeks.
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