Steps to Prepare Perfect Kabocha Squash and Bacon in Buttery Milk Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, kabocha squash and bacon in buttery milk soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash and Bacon in Buttery Milk Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Kabocha Squash and Bacon in Buttery Milk Soup is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook kabocha squash and bacon in buttery milk soup using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash and Bacon in Buttery Milk Soup:

1. Take 1/8 Kabocha squash
2. Make ready 1 slice Bacon
3. Make ready 1 tbsp Margarine
4. Make ready 100 ml Water
5. Take 1 Soup stock cube
6. Get 1 tsp Miso
7. Prepare 200 ml Milk

Instructions to make Kabocha Squash and Bacon in Buttery Milk Soup:

1. Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes. Cut the bacon into bite-sized pieces as well.
2. Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
3. Once the kabocha squash is nicely coated in the butter and has turned a bright yellow colour, add the soup stock cube, bring the heat down to medium low, cover with a lid, and boil until the kabocha squash is soft.
4. Add and dissolve the miso (add 1/2 teaspoon, and add more to taste). Add the milk and gently mix. Turn off the heat when the soup warms up. Don't let it come to a boil, okay?
5. Serve, crack some pepper on top if you like, and you're done!

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