Sort ingredients
kkcooks
QR Code
Listen
Pdf
Caramelize onion with butter or peanut oil in pot. Add celery and garlic once onions are translucent
Spoon out roasted kabocha squash into the pot
Add stock and spices. Bring to a boil, once boiling reduce heat and simmer for 15+ minutes
Use immersion blender to blend until smooth
Add milk and cream then stir until combined. Simmer, Do not let the soup boil.
Season with 2 tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Stir over moderately low heat until it is hot.
Ladle the Kabocha Soup into bowls, garnish with chopped parsley, and serve.
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.