Kabocha Squash Soup

20210819, #breakfastdiary 184, 23°C/sunny The prettiest kabocha squash in the world — peel it and cut into pieces of a good size. Sauté onion in a pan, then add the cut squash along with a good amount of heavy cream and milk, and simmer for 10 minutes. Season with salt and a little maple syrup. Turn off the heat and blend smooth with a mixer or immersion blender until no chunks remain. #kabochasquashsoup with eggplant sautéed in olive oil with salt and pepper on the side Counting from planning it began in March, and from publishing, in May — my series on Publy @publy.co has wrapped.

1/2 kabocha squash, 1/2 onion, 1/2 cup heavy cream and milk, 1t maple syrup, 1/2 eggplant, olive oil, salt, pepper

1. Peel 1/2 kabocha squash and cut into pieces of a good size. 2. Sauté chopped onion in a pan with olive oil, then add the prepped squash along with the heavy cream and milk, and simmer for about 10 minutes. Season with a pinch or two of salt and 1t maple syrup. Turn off the heat and blend smooth with an immersion blender. 3. Roughly chop the eggplant and pan-fry it in olive oil. 4. Ladle the soup from step 2 into a bowl and top with the eggplant from step 3 and a little chopped parsley.