Kabocha Squash Soup
Updated: Apr 28, 2020
1 teaspoon neutral oil
1 medium onion
½ kabocha squash
3 cups chicken broth*
1 cup heavy cream
1 cup milk
Salt and pepper
Cut kabocha into medium pieces. Remove the green skin. Set aside.
Roughly chop onion and carrot. Heat oil in a large nonstick pot over medium-low heat. Cook onion and carrot, until soft and lightly caramelized.
Add kabocha and chicken broth. Ingredients should be covered in liquid. Add more chicken stock if necessary.
Simmer until kabocha is soft. Approximately 20 minutes. Remove scum on surface during simmering.
Remove from heat. Using an immersion blender, blend ingredients until smooth.
Place back on heat. Add heavy cream and milk. Salt and pepper to taste.
Once it is thoroughly heated, it’s ready to serve.
*Can be substituted with 3 cups water with 3 bouillon cubes (or Ajinomoto コンソメ blocks)