Kabocha Soup

1. Gather all the ingredients.
2. Thinly slice ½ onion.
3. Using a spoon, discard the seeds from 1.4 lb kabocha squash and cut into 6 thin wedges. Tip: For step-by-step instructions and a video tutorial on how to cut and peel it, see my post How to Cut a Kabocha Squash.
4. Remove the skin. Then, cut into small, equal-size cubes.

To Cook the Soup

1. In a pot, heat 1 Tbsp unsalted butter over medium heat and cook the onion until soft and brown.
2. Add the kabocha and sauté to coat with the butter.
3. Add 2 cups chicken stock/broth (or vegetable broth) and bring to a boil. Once boiling, reduce the heat and simmer for 12–15 minutes.
4. Using a skewer, insert into kabocha and check if it’s fully cooked.
5. Pureé the soup in batches in a blender or with an immersion blender until smooth.
6. Add 1½ cups milk and ½ cup heavy (whipping) cream and stir until combined. Do not let the soup boil.
7. Season with 2 tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Stir over moderately low heat until it is hot.

To Serve

1. Ladle the Kabocha Soup into bowls, garnish with chopped parsley, and serve.

To Store

1. You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.