#188
THU, AUG 19, 2021
Kabocha Squash Soup
Notes
20210819, #breakfastdiary 184, 23°C/sunny
The prettiest kabocha squash in the world — peel it and cut into pieces of a good size. Sauté onion in a pan, then add the cut squash along with a good amount of heavy cream and milk, and simmer for 10 minutes. Season with salt and a little maple syrup. Turn off the heat and blend smooth with a mixer or immersion blender until no chunks remain.
#kabochasquashsoup with eggplant sautéed in olive oil with salt and pepper on the side
Counting from planning it began in March, and from publishing, in May — my series on Publy @publy.co has wrapped.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Peel 1/2 kabocha squash and cut into pieces of a good size.
- 02
Sauté chopped onion in a pan with olive oil, then add the prepped squash along with the heavy cream and milk, and simmer for about 10 minutes. Season with a pinch or two of salt and 1t maple syrup. Turn off the heat and blend smooth with an immersion blender.
- 03
Roughly chop the eggplant and pan-fry it in olive oil.
- 04
Ladle the soup from step 2 into a bowl and top with the eggplant from step 3 and a little chopped parsley.
