Wrap squash and heat by microvawe. 600W for 10 mins. (Until the whole squash softens to scoop.)
Cool it down for a while.
Peel potato, chop and soak in water to remove scum. (Approximately 5 mins)
Peel onion and slice thinly.
Stir-fry potato and onion with butter.
Add salt & pepper and then stir-fry again.
Add water and stew.
Put in broth cube and melt.
Remove squash seeds with a spoon.
Take squash fruit out and add it to the soup concentrate.
Add honey and mix.
Stop the heat, agitate the soup concentrate with a blender.
Add milk (unsweetened soy milk), heavy cream and mix well.
Heat it again for a while and done!
Pour the soup into a bowl and drop some heavy cream. Or sprinkle parsley or croutons for better presentation!
My recipe has been featured in Cookpad USA's ebook
Also good! "Corn & Sweet Potato Rich Cold Potage Soup (Recipe ID : 13282233)" & "Vichyssoise Potato & Onion Cold Cream Soup (Recipe ID : 13563864)"
