Cream of Kabocha - Test 1

1 - This was very nice. The texture of the Kabocha squash is a bit odd, like small granules, but the flavor is lovely and the colour is amazing. The flavor of onion is surprisingly strong in this one.

https://www.justonecookbook.com/kabocha-squash-soup/

½ onion, chopped fine
1 Tbsp butter
1.4 lb kabocha squash, seeded, skinned and chopped
2 cups chicken broth
1 ½ cups milk
½ cup heavy cream
1 tsp salt
Freshly ground black pepper

1. Sauté onion in butter until soft and browned.
2. Add the squash and sauté just enough to coat with the hot butter.
3. Add the broth and simmer for about 15 minutes.
4. Once the Kabocha is perfectly cooked, purée with an immersion blender.
5. Over slow heat, add the dairy, season and re-heat.