Rice Cooker Kabocha Potage

• 500 grams Kabocha squash
• 1/2 large Onion
• 400 ml Water
• 15 grams Butter
• 3 tsp Soup stock cube
• 1 dash Salt and pepper
• 400 ml Milk
• 100 ml Heavy cream
• 1 to garnish Parsley
• 1 Black pepper
• 1 Croutons

1. Wash the kabocha with the skin still on and remove the seeds.
2. Dice it into 2 cm pieces, and separate from the skin.
3. Slice the pieces in half to make them even smaller.
4. (See Step 6)
5. Slice the onion.
6. Put the ingredients marked , the onion and kabocha in a rice cooker, and cook as normal.
7. When it's finished, blend in a mixer while still warm.
8. Transfer to a container, add milk and heavy cream, and mix.
9. Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
10. If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
11. When removing the skin, put the side that had the seeds in face down.
12. The kabocha may slip, so be very careful.
13. You can use the skin in another recipe, even when cut thickly.
14. Note: If the kabocha has a high water content, reduce the amount of water you use in the rice cooker, and adjust the consistency at the end by adding milk.

onion, water, butter, cube, salt, milk, cream, parsley, black pepper, croutons

Taken from cookpad.com/us/recipes/155789-rice-cooker-kabocha-potage (may not work)