Soy Milk Soup with Kabocha Squash and Corn
Soy Milk Soup with Kabocha Squash and Corn

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, soy milk soup with kabocha squash and corn. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Soy Milk Soup with Kabocha Squash and Corn is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Soy Milk Soup with Kabocha Squash and Corn is something which I’ve loved my whole life. They’re fine and they look wonderful.

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich.

To begin with this particular recipe, we must prepare a few components. You can have soy milk soup with kabocha squash and corn using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Soy Milk Soup with Kabocha Squash and Corn:
  1. Make ready 200 grams Kabocha squash (roughly peeled)
  2. Make ready 1 can Creamed corn
  3. Take 1 same volume as corn Mix of milk and soy milk
  4. Prepare 1 Chicken stock cube
  5. Make ready 200 ml Water
  6. Prepare 1 Parsley, to garnish

Delicious Kabocha Squash Soup with just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite bread. It has a naturally sweet flavor, even sweeter than butternut squash, and it's often used for desserts and baked goods in Japan. Thai-inspired silky kabocha squash soup with chicken broth is seasoned with red curry paste, ginger root, and coconut milk.

Instructions to make Soy Milk Soup with Kabocha Squash and Corn:
  1. Roughly peel the kabocha squash and cut into about 3 cm pieces.
  2. Put the kabocha squash in a pot, add the water and stock cube and boil until soft.
  3. Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and purée until smooth.
  4. Return the purée to the pot, and add the mixture of milk and soy milk. Cook over medium heat for about 15 minutes, stirring occasionally. Do not bring to a boil.
  5. This is the creamed corn I used in this recipe.

Often overlooked kabocha squash are widely available in the market. They are perfect to make this beautiful, creamy soup with fragrant Thai flavors. This roasted kabocha squash soup, also known as vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk, this roasted kabocha I'm in love with kabocha squash these days! It's finally fall and it's getting cold enough where I can really enjoy warm soups again.

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