Squash soup with katsoubushi

The squash is from our garden. It was a first pick from a plant which gave us three more as of this date. Katsoubushi is shaved dried tuna which the Japanese love to use in their dishes. If you put it on top of your steaming rice or eggs, you can see it like it's dancing. 

For Filipinos, we have something like this since we enhance our broths by using dried dilis or dried small shrimps for our vegetable dishes. 

Here's how I made my Squash Soup

4 cups Squash, cubed

1/2 cup water

Katsoubushi

Salt and pepper

Chili pepper powder or flakes

In a deep pan, put all the peeled and cubed squash easy for mashing then add water. It will not be beyond the squash but enough to cook the squash up to tenderness. Add the katsoubushi and let boil.

When squash is tender, remove from fire and let cool. 

Blend the squash, salt and pepper.

Add milk or cream. Garnish with chili powder or flakes.