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1
Cut up the kabocha squash with the skin on, take out the seeds and pulpy insides and line the cut up pieces on a heatproof dish.
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2
Add 50 ml of water, and cover loosely with plastic wrap.
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3
Microwave for 10 minutes at 700 W. When the kabocha squash is tender, leave for about 20 minutes to cool down.
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4
When the kabocha squash has cooled down enough to touch, use a spoon to remove the insides from the skin.
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5
Heat the butter in a pan and saute the sliced onion.
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6
When the onion is translucent, add 50 ml of water and the soup stock cubes, and heat.
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7
Put the contents of the pan in the food processor.
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8
Add some of the cooked kabocha squash too and process to a paste.
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9
Return the contents of the food processor to the pan.
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10
Add the remaining kabocha squash, and add the milk a little at a time, stirring constantly and heating.
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11
When the soup has reached the consistency you like, season with salt and pepper.
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12
Chill well in the refrigerator.
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13
Serve topped with cream or parsley.
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14
Addition: Some kabocha squash may be a bit dry.
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15
If the kabocha squash doesn't blend well with the milk, pass it through a fine meshed sieve first.
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16
Return the kabocha squash stuck on the sieve to the pan, and simmer while adding some cream to make it smooth.
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17
Then add the rest of the sieved squash and mix well.
