Soy Milk Kabocha Squash Soup

• 600 grams Kabocha squash (pumpkin)
• 2 to 3 Onion
• 2 Consomme soup stock cubes
• 350 ml Soy milk (I used the sweetened type)
• 1 tbsp Butter or margarine
• 1 pinch Salt

1. Remove the skin from the kabocha, and cut the kabocha and onion into small pieces.
2. Put kabocha and onion in a sauce pan, cover with water, bring to a boil, then simmer until tender.
3. Add the consomme cubes.
4. Process the kabocha and onion with any liquid from cooking in a mixer.
5. Add soy milk from the listed amount if it needs more liquid to process.
6. Return the processed liquid to the sauce pan, add soy milk and butter, then bring to a boil.
7. Season with salt or your choice of seasoning, then it's ready to serve.
8. In the summertime, it's delicious chilled!
9. Dress it up with a touch of heavy cream or croutons.

onion, cubes, milk, butter, salt

Taken from cookpad.com/us/recipes/145336-soy-milk-kabocha-squash-soup (may not work)