Kabocha Squash Soup and Toast recipe - ingredients, nutrition and when to eat it
Simmer and blend kabocha squash until smooth, then add milk and heavy cream to make a soup served with crisp toasted bread.
Simmer and blend kabocha squash until smooth, then add milk and heavy cream to make a soup served with crisp toasted bread. Its sweet, savory flavor makes it a lovely choice for a simple breakfast or a leisurely brunch.
Western · 25 minutes to cook
Nutrition (per 382.2g serving): 418.6 kcal · protein 9.8g · carbohydrate 49.6g · fat 22g · sodium 893.1mg
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: If the kabocha is firm, microwave it for 1–2 minutes before preparing it to make it easier to cut.
Tips: If the soup is too thick, add milk a little at a time until it reaches the consistency you like.
Tips: Toast the bread just before serving to keep it crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Kabocha squash — 150 g
- Onion — 0.3 pc
- Butter — 1 tsp
- Milk — 120 ml
- Heavy cream — 30 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Sliced bread — 1 sheet