Easiest Way to Prepare Homemade Soy Milk Soup with Kabocha Squash and Corn

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Steps to Make Any-night-of-the-week Soy Milk Soup with Kabocha Squash and Corn. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Soy Milk Soup with Kabocha Squash and Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soy Milk Soup with Kabocha Squash and Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soy Milk Soup with Kabocha Squash and Corn is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Soy Milk Soup with Kabocha Squash and Corn using 6 ingredients and 5 steps. Here is how you can achieve it.

I wanted to make corn soup richer so I added kabocha squash. Adjust the thickness with milk. Do not bring to the boil. Recipe by Cookie shiasu

Ingredients and spices that need to be Prepare to make Soy Milk Soup with Kabocha Squash and Corn:

1. 200 grams Kabocha squash (roughly peeled)
2. 1 can Creamed corn
3. 1 same volume as corn Mix of milk and soy milk
4. 1 Chicken stock cube
5. 200 ml Water
6. 1 Parsley, to garnish

Instructions to make to make Soy Milk Soup with Kabocha Squash and Corn

1. Roughly peel the kabocha squash and cut into about 3 cm pieces.
2. Put the kabocha squash in a pot, add the water and stock cube and boil until soft.
3. Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and purée until smooth.
4. Return the purée to the pot, and add the mixture of milk and soy milk. Cook over medium heat for about 15 minutes, stirring occasionally. Do not bring to a boil.
5. This is the creamed corn I used in this recipe.

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