How to Make To Try At Home Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

How to Make To Try At Home Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids Delicious, fresh and tasty.

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids. How to make kabocha squash soup your own: Why mess with perfection? Just kidding, there are a couple of ways to make this squash soup recipe your own. For a vegan or non-dairy squash soup, either omit the half-and-half or make it with coconut milk instead.

Great recipe for Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids.

I made this recipe when my daughter did not eat any vegetables, but she ate them in soup.

I wanted to use lots of vegetables!

You can have Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids

1. Prepare of thumb's worth Ginger (finely chopped).

2. Prepare of Garlic (grated or minced).

3. You need of Bay leaf.

4. It’s of Onion (cut into wedges).

5. You need of sheet Kombu (5 x 5 cm square).

6. You need of Carrot (diced into 1 cm cubes).

7. It’s of Daikon radish (diced into 1 cm cubes).

8. It’s of Potatoes (diced into 1 cm cubes).

9. It’s of Japanese barnyard millet (rinsed through a tea strainer).

10. Prepare of to 4 cm Lotus root (diced into 1 cm cubes).

11. Prepare of leaves Cabbage.

12. Prepare of Kabocha squash (cut as shown in the photo).

13. You need of enough to cover the vegetables Water.

14. It’s of to 200 ml ○Soy milk (adjust to preference).

15. Prepare of ○White miso.

16. You need of ○Vegetable soup stock (optional).

17. It’s of ○Salt.

18. You need of ○White and black pepper, as needed.

19. It’s of Curry powder (to make curry for kids), to taste.

Be careful not to add too much white pepper, otherwise it will have a Chinese-like.

I present to you this delicious Kabocha Squash Soup.

Full of nutrients, vitamins, and much love.

Kabocha is a type of winter squash.

Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids instructions

1. Put all the vegetables in a pot in the order listed..

2. Cut the kabocha squash into big pieces and layer them on top of the vegetables. (Since the kabocha squash can be used for other dishes, I steam more than necessary. With this size, I can adjust how the kabocha squash are cooked through.).

3. After layering the ingredients in the pot in the order listed, then covering them with water, bring to a boil on medium heat. Reduce to low heat after it comes to a boil and let sit for 15-20 minutes..

4. When the vegetables are cooked through and the Japanese barnyard millet becomes soft, add all ○ ingredients and warm it up. (Make sure not to bring it to a boil, since the soy milk will become clumpy!).

5. Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside..

6. In a mixer, blend all the other ingredients left in the pot (the ones kids tend to dislike) to a potage. (I steamed the excess kabocha squash to use for a dessert dish.).

7. Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving. Then it is ready!.

8. Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding: https://cookpad.com/en/recipes/155170-easy-macrobiotic-kabocha-squash-pudding . You can use it for many other dishes!.

It is a staple in Japanese cuisine.

If you go to a Japanese restaurant, you might find it as a tempura appetizer, or added in soups and salads.

There are many ways to cook squash, but one of my favorites is in soups.

Remove squash from oven and let cool.

Slice open, scoop out seeds, and add flesh to blender.