Chop up the squash into bite-sized pieces. Thinly slice the onion. Add vegetables and ○ ingredients into the pot. When it boils, cover and simmer over low heat for 15 to 20 minutes.
After the vegetables become soft and their water content released, turn the heat off and add milk. Make smooth with a hand blender.
Turn the heat back on and heat until right before boiling. Season with salt and white pepper to finish.
Carrot potage soup: Just switch the kabocha squash with one carrot. You can make this with many kinds of vegetables.
Story Behind this Recipe
Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. This potage is rich in beta-carotene and fiber since it's made with kabocha peel.
-Adjust the amount of milk from 300 to 400 ml depending on the texture of the soup. -Remove any raised bumps or knots on the peel. -Unpeel completely if you are concerned about the color of the soup when serving to guests.