Photo: Korea Ministry of Food and Drug Safety

Kabocha Squash Soup

Name: Kabocha Squash Soup
Cuisine: South Korea
Ingredients: 2 g butter; 1 g garlic; 10 g onion; 5 g celery; 1 g ginger; 100 g chicken stock; 50 g kabocha squash (danhobak); 15 g sweet potato; 10 g milk; 1 g lime juice; 5 g heavy cream; salt to taste; black pepper to taste

단호박 스프

Main dish · Boiled

MainsCourse

102kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Kabocha Squash Soup

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

butter버터
2 g
garlic마늘
1 g
onion양파
10 g
celery샐러리
5 g
ginger생강
1 g
chicken stock닭육수
100 g
kabocha squash (danhobak)단호박
50 g
sweet potato고구마
15 g
milk우유
10 g
lime juice라임주스
1 g
heavy cream생크림
5 g
salt to taste소금적당량
black pepper to taste후추적당량

Nutrition per serving

102kcal

16gCarbs

3.1gProtein

3.8gFat

46mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Melt the butter in a pot, then add the garlic, onion, celery, and ginger and stir-fry.
When the onion and celery are soft, add the chicken stock.
Add the kabocha squash and sweet potato to step 2 and simmer over low heat until the squash is soft.
When the squash is fully cooked, blend in a blender until smooth.
Return step 4 to the pot and boil over medium heat.
Finish step 5 by adding milk, lime juice, salt, pepper, and cream.

💡 TipThe lime juice can be omitted to taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.