Soy Milk Soup with Kabocha Squash and Corn

• 200 grams Kabocha squash (roughly peeled)
• 1 can Creamed corn
• 1 same volume as corn Mix of milk and soy milk
• 1 Chicken stock cube
• 200 ml Water
• 1 Parsley, to garnish

1. Roughly peel the kabocha squash and cut into about 3 cm pieces.
2. Put the kabocha squash in a pot, add the water and stock cube and boil until soft.
3. Put the the kabocha and cooking liquid in a food processor or blender, add the creamed corn and puree until smooth.
4. Return the puree to the pot, and add the mixture of milk and soy milk.
5. Cook over medium heat for about 15 minutes, stirring occasionally.
6. Do not bring to a boil.
7. This is the creamed corn I used in this recipe.

corn, same volume, chicken, water, parsley

Taken from cookpad.com/us/recipes/144973-soy-milk-soup-with-kabocha-squash-and-corn (may not work)