Kabocha Squash Dutch Oven Potage

• 1/4 Kabocha squash
• 1/2 Onion
• 150 ml Water
• 1 Soup stock cube
• 300 ml plus Milk
• 1 Salt, white pepper

1. Chop up the squash into bite-sized pieces.
2. Thinly slice the onion.
3. Add vegetables and ingredients into the pot.
4. When it boils, cover and simmer over low heat for 15 to 20 minutes.
5. After the vegetables become soft and their water content released, turn the heat off and add milk.
6. Make smooth with a hand blender.
7. Turn the heat back on and heat until right before boiling.
8. Season with salt and white pepper to finish.
9. Carrot potage soup: Just switch the kabocha squash with one carrot.
10. You can make this with many kinds of vegetables.

squash, onion, water, cube, milk, salt

Taken from cookpad.com/us/recipes/170227-kabocha-squash-dutch-oven-potage (may not work)