cream of Kabocha squash
1 Kabocha squash peeled, clean and cubed (butter nut is a good substitute)
1 onion minced
1 L of homemade vegetable broth
100 ml soy cream or homemade cashew cream
2-3 fresh sage leaves minced
nutmeg to taste
salt to taste
black pepper freshly ground, to taste
parsley minced for garnish
On medium heat cook the squash with onion until the squash is tender. Transfer to a blender adding all remaining ingredients but parsley and process util creamy and smooth. Adjust seasoning to taste. Serve in soup bowl with a little more cream swirled in and garnished with parsley.
