Simple & Creamy Squash Soup

• medium kabocha squash↗1
• yellow onion, roughly chopped↗1
• cloves garlic, smashed (optional – I like it both ways)↗2
• olive oil↗2 tablespoon
• milk↗1.25 cup
• cayenne pepper↗0.25 teaspoon
• toasted walnuts↗
• salt to taste↗
• cream to taste↗

Step-by-step instructions

1. 1

   Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.

2. 2

   Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.

3. 3

   Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.