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7 ingredients, 5 steps, cooking Kabocha Squash and Bacon in Buttery Milk Soup

Good Afternoon all, now you get present recipe Kabocha Squash and Bacon in Buttery Milk Soup with 7 ingredients and 5 steps. Below this is how to cook, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 5 stages of easy cooking Kabocha Squash and Bacon in Buttery Milk Soup.

Ingredients all Kabocha Squash and Bacon in Buttery Milk Soup

1. It’s 1/8 : Kabocha squash.
2. You need 1 slice : Bacon.
3. You need 1 tbsp : Margarine.
4. It’s 100 ml : Water.
5. Prepare 1 : Soup stock cube.
6. Prepare 1 tsp : Miso.
7. It’s 200 ml : Milk.

If all raw materials Kabocha Squash and Bacon in Buttery Milk Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Process Cooking 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!
   
6. Finish and Enjoy.

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