Step 1

Gather all the ingredients.

Step 2

Thinly slice the onion.

Step 3

Using a spoon, discard the seeds from the kabocha and cut into thin 6 wedges.

Step 4

Remove the skin and cut into small equal size cubes.

Step 5

Heat the butter over medium heat in a pot and cook the onion until soft and brown.

Step 6

Add the kabocha and sauté to coat with butter.

Step 7

Add the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes.

Step 8

Using a skewer, insert into kabocha and check if it’s fully cooked.

Step 9

Puree the soup in batches in blender or puree with a hand blender until smooth.

Step 10

Add the milk and heavy cream and stir till combined and do not let the soup boil.

Step 11

Season with salt and freshly ground black pepper and stir over moderately low heat until it is hot.

Step 12

Ladle the squash soup into bowls, garnish with the chopped parsley and serve.