Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 tasty. This will be really delicious.
Soy Milk Soup with Kabocha Squash and Corn is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Soy Milk Soup with Kabocha Squash and Corn is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have soy milk soup with kabocha squash and corn using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Soy Milk Soup with Kabocha Squash and Corn:
- Take 200 grams Kabocha squash (roughly peeled)
- Prepare 1 can Creamed corn
- Make ready 1 same volume as corn Mix of milk and soy milk
- Prepare 1 Chicken stock cube
- Prepare 200 ml Water
- Make ready 1 Parsley, to garnish
Instructions to make Soy Milk Soup with Kabocha Squash and Corn:
- Roughly peel the kabocha squash and cut into about 3 cm pieces.
- Put the kabocha squash in a pot, add the water and stock cube and boil until soft.
- Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and purée until smooth.
- 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.
- This is the creamed corn I used in this recipe.
So that is going to wrap it up for this special food soy milk soup with kabocha squash and corn recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
