Ingredients : Serves 4

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  • 1/2 medium (400g) kabocha squash*, deseeded, peeled and cut into 3cm cubes
  • 500ml vegetable soup stock or made with 1 vegetable cube
  • 400-500ml semi-skimmed milk
  • 1tbsp light brown muscovado sugar
  • salt
  • persely, chopped
*Alternatively, onion squash, butternut squashcan be used.


instructions image
  • Place the squash and soup in a pan.
  • Bring to a boil and simmer for about 30 minutes or until they are completely softened.
  • Transfer to a blender or food processor and whizz in batches until smooth, then return to the pan.
  • Stir in the milk and bring back to a simmer until hot, adjusting the seasoning with sugar and salt.
  • Serve with the persely.
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This recipe was first published on mizueandco.com on 26th Nov. 2007.