Kabocha Soup

Peel the kabocha squash, remove the seeds, and cut the flesh into roughly 1-inch cubes. Peel and thinly slice the onion.

Melt the butter in a large pot over medium heat, then add the sliced onion and sauté until softened and translucent, stirring occasionally.

Add the kabocha cubes to the pot and stir to coat them with the butter and onion mixture, cooking for 2–3 minutes.

Pour in the water and add the chicken bouillon cubes, stirring to dissolve. Bring the mixture to a boil, then reduce heat and simmer until the kabocha is completely tender when pierced with a fork.

Remove the pot from heat and allow the mixture to cool slightly before blending. Use an immersion blender or transfer in batches to a countertop blender and purée until completely smooth.

Return the puréed soup to the pot over low heat and stir in the milk gradually, mixing until fully incorporated and the soup reaches a velvety, creamy consistency.

Gently heat the soup through without allowing it to boil, then taste and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and serve immediately, optionally garnished with a small pat of butter or a drizzle of cream.