Cut the kabocha squash into 5 mm thick slices. Thinly slice the onion.
Add the butter in a frying pan, and turn on the heat. Add the kabocha squash and onion, and stir-fry over medium heat for 2 ~ 3 minutes without burning.
When the onion becomes transparent, soft, and wilted, add the water and consomme. Bring to a boil, cover with a lid, and simmer for about 10 minutes over low heat. (until the kabocha squash is about to fall apart.)
Let Step 3 cool then puree in a food processor or a blender. Strain through a fine mesh sieve, and transfer to a small pot.
Put the pot with the Step 4 puree over the heat, and add the milk and heavy cream little by little. Adjust the taste with salt and pepper, bring to a boil, and your done.
Serve in a bowl, swirl in heavy cream if you'd like, and enjoy It's also delicious served cold in the summer.
I recommend this recipe, "Candied Kabocha Squash" made with leftover kabocha squash skin (Recipe ID: 1234445)
Story Behind this Recipe
A whole kabocha squash was given to us as a gift. I made a kabocha squash potage because my husband requested it. This is a staple soup, and of course it's delicious.
If you don't have a food processor or a blender, you can just use a strainer or a sieve. The sweetness and water content vary depending on the kabocha squash, so please adjust the amount of milk accordingly to make it to your preferred thickness. Using the full amount of heavy cream instead of the milk makes the soup thicker and richer.