Simple & Creamy Squash Soup

Ingredients

• 1 whole Kabocha Squash
• 2 Tablespoons Olive Oil
• 1 whole Yellow Onion Roughly Chopped
• 2 cloves Garlic, Smashed
• ½ teaspoons Salt, More To Taste
• 1-¼ cup Milk
• ¼ teaspoons Cayenne Pepper
• ¼ cups Toasted Walnuts
• ¼ cups Cream

Preparation Instructions

Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.

Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through (use a fork and make sure it’s fork tender).

Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season with salt, to taste.

Dish it into your serving bowls. Top each serving with toasted walnuts, cheese, or cream.

Notes: The garlic is optional. I’ve made it both ways and liked it both ways.