Ultra-Easy Kabocha Squash Potage Soup - onion

Method

• Cut the kabocha squash into cubes.
• Roughly chop the onion.
• Add the kabocha squash, onion, butter, consomme, and enough water to cover the vegetables to a pot, then turn on the heat.
• When the kabocha squash becomes soft, turn off the heat.
• Blend the mixture until it becomes smooth.
• It's troublesome to clean, so I used a mixer.
• Return the mixture to the pot, and add milk and honey.
• Simmer over low heat to warm the milk.
• Simmer over low heat while stirring.
• Be careful not to let it burn or separate.
• And it's done.
• If using a sweet and delicious kabocha squash, omit the honey.
• It's also delicious to eat it cold in the summer.
• In this case, add a little bit more milk.
• I made this soup with kabocha squash with the skin.
• It's a little bit green, but I recommend it because the skin contains a lot of nutrition.