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A Cold Kabocha Soup You Can Drink Up
A Cold Kabocha Soup You Can Drink Up

Before you jump to A Cold Kabocha Soup You Can Drink Up recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good With Regard To Your Health.

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I am sure you have heard of Cornell University, well these people did their own study on how apples may benefit a persons brain. This research revealed that the ingredients in apples have the capacity to help keep your brain cells from deteriorating with age. Meaning by eating apples you can decrease the risk of getting Alzheimer’s.

And now you understand why people tell you that you need to eat an apple every day. The huge benefits we covered are just a couple of of the benefits that eating apples can offer. You’ll be able to find many more benefits for your health in relation to apples. I hope that the the very next time you go to the grocery store you end up getting plenty of apples. These apples can wind up helping you to live a longer and also healthier life.

We hope you got insight from reading it, now let’s go back to a cold kabocha soup you can drink up recipe. To cook a cold kabocha soup you can drink up you only need 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make A Cold Kabocha Soup You Can Drink Up:
  1. You need 1/4 Kabocha squash
  2. Prepare 1/2 Onion
  3. Use 15 grams Butter
  4. Get 300 ml Water
  5. Take 1 Soup stock cube
  6. Get 300 to 400 ml Milk
  7. Get 1 Salt and pepper
  8. Take 1 Parsley or fresh cream (optional)
Steps to make A Cold Kabocha Soup You Can Drink Up:
  1. Take out the seeds and pulpy insides, peel the skin off the kabocha squash, and slice about 5 mm thick. Slice the onion thinly.
  2. Heat up a pan over medium heat, add the butter and saute the onion. Take care not to let it burn by adjusting the heat.
  3. When the onion is transparent, add the kabocha squash and saute briefly.
  4. Add the water and stock cube, cover with a lid and simmer for about 10 minutes until the kabocha squash is falling apart.
  5. Let it cool down a bit then put it in a blender and puree until smooth. Return to the pan.
  6. There will be some left in the blender, so add a little milk, blend for about 3 seconds, then transfer to the pan to get everything.
  7. Add the rest of the milk to the pan and mix well. Season with salt and pepper. When the soup comes to a boil, turn it off and cool the pan by putting it in water.
  8. Chill the soup in the refrigerator. Pour into serving bowls. Drizzle a little cream on top, or scatter on some chopped parsley.

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