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Kabocha Squash Potage
Kabocha Squash Potage

Before you jump to Kabocha Squash Potage recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going a lot more green.

You may well prefer preparing food with your oven, but using a microwave instead will cost you much less money. As soon as you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances will certainly boil water or even steam vegetables more rapidly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is certainly not true. Particularly if you make certain the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes instead of heat drying them, you can raise the amount of money you save.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Eco-friendly living just isn’t that hard. A lot of it truly is basically using common sense.

We hope you got insight from reading it, now let’s go back to kabocha squash potage recipe. You can cook kabocha squash potage using 10 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Kabocha Squash Potage:
  1. Provide 400 grams Kabocha squash
  2. Get 100 grams Onions
  3. Provide 100 grams Carrot
  4. You need 1 bowl Plain cooked rice
  5. Get 1 tbsp ★Consomme soup stock granules
  6. Provide 1 tbsp ★Sugar
  7. Use 1 dash ★Salt
  8. Prepare 1 dash ★Pepper
  9. Get 400 ml Milk
  10. You need 200 ml Heavy cream
Steps to make Kabocha Squash Potage:
  1. Chop the vegetables into pieces to easily cook through. Remove the rind of the kabocha squash.
  2. Pour enough water to cover the vegetables in a pot, and simmer well until soft.
  3. When they become soft, add the ★ seasonings, and bring to a boil, then turn off the heat. 2 ~ 3 cm of water from the bottom of the pot is enough.
  4. Add cooked rice into the simmered vegetables, and put them in a blender or a juicer to smooth out the mixture. The rice thickens the soup.
  5. If you don't have enough liquid, the juicer won't work. So add milk and turn it on. When it becomes thick and smooth, return to the pot.
  6. It's now thick and smooth.
  7. If you are using a blender, add milk at this point, and turn the heat back on (low). If you are using a juicer, after transferring the mixture to the pot, turn the heat back on.
  8. Turn off the heat just before starting to boil. Pour heavy cream to finish.
  9. Done.

Roasting the squash concentrates its natural sugars and gives it a caramelized depth of flavor. Kabocha is my favorite squash for soup because its dense flesh yields an intense, bright orange puree. If Kabocha is not available, any winter squash will do. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.

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