Sweet Potato & Kabocha Squash Cream Stew: A Fantastically Sweet and Creamy Delight
Sweet Potato & Kabocha Squash Cream Stew: A Fantastically Sweet and Creamy Delight
Rich and Creamy Stew featuring Sweet Potato & Kabocha Squash
Discover a comforting and luxurious cream stew made with the finest sweet potatoes and kabocha squash, perfect for a cozy meal at home. This recipe highlights the natural sweetness of these autumn ingredients, creating a wonderfully smooth and velvety texture that will warm you from the inside out. With the addition of chicken breast, apple, and potato, it’s a nutritious and satisfying dish. Serve it with toasted bread for an even more delightful experience! For the detailed recipe, visit Kaejjang’s blog!
Main Ingredients- 1 Sweet Potato
- 1/5 Kabocha Squash
- 1/5 Apple
- 1/4 Potato
- 1/5 Onion
- 1 Bay Leaf
- 1 piece Chicken Breast
- 1 slice Bread
Seasoning & Broth- 100ml Water
- 200ml Milk
- 200ml Heavy Cream
- 1 Tbsp Butter
- 1 Tbsp Chicken Stock
- 100ml Water
- 200ml Milk
- 200ml Heavy Cream
- 1 Tbsp Butter
- 1 Tbsp Chicken Stock
Cooking Instructions
Step 1
First, prepare the main ingredients for the stew: peel the sweet potato, kabocha squash, apple, onion, and potato. Then, slice them thinly into rounds, about 0.5 cm thick. Slicing them thinly will help to reduce cooking time later.
Step 2
Sweet potatoes can take a while to cook. To shorten the cooking time or achieve a softer texture, you can steam them beforehand until tender. Once cooked, dice them into bite-sized pieces, slightly smaller than 1 inch. This helps them cook evenly in the stew without becoming too mushy.
Step 3
In a wide pot, melt 1 tablespoon of butter over medium-low heat. Add the pre-cooked and diced sweet potato, thinly sliced onion, kabocha squash, and apple. Sauté gently for about 5 minutes, allowing the vegetables to release their natural sweetness and become coated in the butter, enhancing their flavor.
Step 4
Once the vegetables are lightly sautéed, add 100ml of water, 1 tablespoon of chicken stock, and 1 bay leaf for an aromatic touch. Stir well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the vegetables are tender.
Step 5
When the vegetables are soft and cooked through, carefully remove the bay leaf from the pot. Now, it’s time to blend the ingredients. Use an immersion blender (like a Dokkaebi Bangmangi) or a regular blender to purée the mixture until smooth and creamy. Add the chicken breast (pre-cooked and diced), 200ml of heavy cream, and 200ml of milk. Stir gently over low heat and continue to simmer until the stew reaches your desired thick, creamy consistency. If it’s too thin, let it simmer a bit longer to reduce; if it’s too thick, add a splash more milk.
Step 6
While the stew is simmering, prepare the toast. Cut 1 slice of bread into desired pieces and toast it in a frying pan until golden brown and slightly crispy. The contrast of crispy toast with the creamy stew is delightful.
Step 7
Ladle the finished sweet potato and kabocha squash cream stew into a serving bowl. Season with salt and pepper to taste for a final touch. Gently stir to combine. Serve hot with the prepared toast for a truly satisfying meal!
