Recipe of Speedy Kabocha Squash and Bacon in Buttery Milk Soup

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kabocha squash and bacon in buttery milk soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kabocha Squash and Bacon in Buttery Milk Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Kabocha Squash and Bacon in Buttery Milk Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have kabocha squash and bacon in buttery milk soup using 7 ingredients and 5 steps. Here is how you can achieve it.

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

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