Kabocha Soup

This is similar to standard Pumpkin Soup, except we are using Kabocha. Kabocha is an Asian variety of winter squash, and it is commonly called Japanese Pumpkin. Kabocha is sweet and rich, so this soup is a little sweeter than normal pumpkin soup.

Ingredients

Onion - ½, thinly sliced
Kabocha squash - 1.5-2 lbs.
Unsalted butter - 1 TBSP
Chicken stock/broth - 2 cups 
Milk - 1½ cups 
Heavy whipping cream - ½ cup 
Salt - 1-2 tsp
Ground black pepper - ⅛ tsp 
Optional garnish with parsley (chopped)

Step

1. Using a spoon, discard the seeds from kabocha squash and cut into thin wedges. Remove the skin. Then, cut into small cubes
2. In a pot, heat unsalted butter over medium heat and cook the onion until soft and brown. Add the kabocha and sauté to coat with the butter.
3. Add 2 cups chicken stock/broth (or vegetable broth) and bring to a boil. Once boiling, reduce the heat and simmer for 12–15 minutes. Using a chopstick, insert into kabocha and check if it’s fully cooked.

4. Puree the soup in batches in a blender until smooth.
5. Add milk and heavy cream and stir until combined. Do not let the soup boil.
6. Season with salt and pepper. Stir over moderately low heat until it is hot.
7. Ladle the Kabocha Soup into bowls, garnish with chopped parsley (optional), and serve. 

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.