Creamy Katsuobushi-Squash Soup

This is exciting! Our first squash from our only grown plant right now was harvested by me earlier today. It weighs a little more than 2 kilos though it has not mature yet as evidenced by its seedless core. I am so happy, as this will become squash soup and ukoy or fritters.

1 kilo Squash, cut into 3/4 thick pieces

25g katsuobushi (dried bonito flakes)

Garlic and onion, chopped

Salt and mushroom granules

4 cups water

Soya milk (garnish/add upon serving)

Put all ingredients in a soup pan but save some katsobuoshi for garnish, let boil for 10 minutes or until the squash is tender enough to mash. Let cool for 10 minutes or more.

Set up blender and blend two cups first until smooth. Pour to the soup pan. Do the next batch again and pour on pan. 

Serve hot or cold. If hot, reheat first then add milk of choice and garnish with katsuobushi. Do not put milk first, it will break or curdle. If cold, serve in a bowl, add milk and garnish. 

Makes 5-6 cups.

Serve half-cup as side soup or a cup as main with toasted bread on the side. 

Squash fritters recipe later.