Kabocha Squash Soup

Peel the kabocha squash, remove the seeds and guts, and cut into cubes.

Peel the onion and cut into wedges.

Heat the butter in a pan. Add onion and saute them until soft.

Add the kabocha squash to (3).

When the surface of the kabocha squash is browned, add the water and bouillon, simmer until the kabocha squash becomes soft, and then cool.

Place (5) into the container and firmly secure the lid.

Turn the dial to start the blender and set the speed to “5” or “6”. Blend for 50 seconds.

Transfer the mixture (7) to a saucepan, add milk, heat, and season with salt and pepper to adjust the flavor.

Ladle into bowls and garnish with croutons.