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.
Story Behind this Recipe
Kabocha squash reinforces mucous membranes, and it is effective against hay fever as well. I made a habit of drinking this in the winter, and it prevented me from catching a cold.
Adjust the amount of milk to your liking. After adding the milk, simmer over low heat while stirring. If the heat is high, the mixture will start burning from the bottom of the pot, and it will separate, so be careful. If you don't care about the colour, cook the kabocha squash with the skin on.