In this video, I'll show you how to make restaurant-quality Japanese kabocha soup with a silky-smooth texture that'll impress your family. Learn my blending technique and straining method for velvety results, plus how to make crispy herby croutons with roasted kabocha skin!
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📌 RECIPE DETAILS:
⏰ Time: 30 mins
👥 Servings: 4-6
🥕 Ingredients:
- ½ onion
- 450g kabocha squash
- 20g unsalted butter for sautéing
- ¾ tso salt
- 300ml water or kombu dashi
- 10g unsalted butter for blending
- 150ml heavy cream
- 150ml whole milk
- 1 pinch nutmeg powder
- ½ tsp white miso
- ground white pepper
- dried parsley
Croutons:
- 100g cubed baguette
- 1 tbsp olive oil
- 1 tsp dry mixed herbs
- ⅛ tsp salt
- 1 tbsp unsalted butter
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📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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