Kabocha Squash Soup
Ingredients
-
800
g
Kabocha squash, seeded and peeled
-
750
ml
chicken stock
-
125
ml
milk
-
125
ml
cooking cream
-
3
slices
bacon rashers
-
1
large
onion
-
½
carrot
carrot
-
30
g
butter
Instructions
- Peel and cut the kabocha into small chunks, and chop the bacon, onion, and carrot.
- In a large pot, heat butter on low heat and sauté the onion, carrot, and bacon until the onion caramelizes.
- Add the kabocha to the pot and then pour in the chicken stock.
- Simmer the mixture for about 20 minutes, occasionally removing any scum that rises to the surface.
- Blend the soup until smooth using an electric mixer or immersion blender.
- Stir in the milk and cream, warming them slightly before serving.
Nutrition Facts (estimated)
Servings
8
Calories
414
Total fat
25g
Total carbohydrates
28g
Total protein
18g
Sodium
22481mg
Cholesterol
48mg
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