Kabocha Potage recipe - ingredients, nutrition and when to eat it
Kabocha potage is a smooth soup made by gently cooking kabocha squash and onion, then blending them with milk.
Kabocha potage is a smooth soup made by gently cooking kabocha squash and onion, then blending them with milk. Its mild sweetness and creamy texture make it lovely for breakfast on a chilly day or as a light meal.
Japanese · 30 minutes to cook
Nutrition (per 385.6g serving): 255.5 kcal · protein 7.3g · carbohydrate 35.2g · fat 11.4g · sodium 229.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Peeling the kabocha gives the soup a smoother color and texture. If it’s hard to cut, soften it briefly in the microwave first.
Tips: If the soup is too thick, add a little milk or water at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Onion — 0.3 pc
- Milk — 150 ml
- Butter — 5 g
- Salt — 0.5 g
- Ground black pepper — 0.1 g