Remove the seeds from the kabocha squash, then peel and cut it into small pieces so that it cooks faster. Chop the onion finely.
If you have a hard time peeling the kabocha squash, you can place the kabocha pieces on a chopping board and cut the skin off.
Melt the butter in a pot and cook the onion until translucent.
Add the kabocha, water and consomme stock cubes and cook over medium heat.
Cook until the liquid is reduced by half and the kabocha squash is easily broken.
Reduce the heat to low, mash the kabocha squash with a wooden spatula and make it into a paste.
Add the milk little by little and season with salt and pepper. Add the heavy cream, and it's ready.
If the kabocha squash isn't sweet enough, add a small amount of honey (or sugar) to make it tastier.
Story Behind this Recipe
My mom used to make this kabocha soup often. It's quick, easy and delicious.
You don't need to completely turn the kabocha into mash. Season lightly with salt and pepper so that you can enjoy the sweetness of the kabocha squash! If you don't have heavy cream, add more milk instead.