Kabocha Puree Soup | PCFMA

Ingredients

• 1 kabocha squash, seeded, peeled, cut into 1-inch cubes
• 1 carrot, diced
• 1 onion, finely diced
• 2 tablespoons butter
• 2 to 3 tablespoons heavy cream
• 4 cups vegetable stock
• Salt and pepper, to taste
• Parsley for garnish, optional