Kabocha Squash and Bacon in Buttery Milk Soup

• 1/8 Kabocha squash
• 1 slice Bacon
• 1 tbsp Margarine
• 100 ml Water
• 1 Soup stock cube
• 1 tsp Miso
• 200 ml Milk

1. Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes.
2. Cut the bacon into bite-sized pieces as well.
3. Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
4. Once the kabocha squash is nicely coated in the butter and has turned a bright yellow colour, add the soup stock cube, bring the heat down to medium low, cover with a lid, and boil until the kabocha squash is soft.
5. Add and dissolve the miso (add 1/2 teaspoon, and add more to taste).
6. Add the milk and gently mix.
7. Turn off the heat when the soup warms up.
8. Don't let it come to a boil, okay?
9. Serve, crack some pepper on top if you like, and you're done!

squash, bacon, margarine, water, cube, milk

Taken from cookpad.com/us/recipes/172177-kabocha-squash-and-bacon-in-buttery-milk-soup (may not work)