My mom makes this absolutely yummy kabocha soup. Since sweet potatoes were on special at the grocery store, we decided to try making our own! My darling husband loved it so it’s worthy of a post! Yay! We were in a thick-soup mood so this soup is on the thicker side. If you desire for it to be less so, just add more milk until you yield your desired texture. This soup also freezes well. To defrost, place the frozen soup in a pot and add a bit of milk.

3 to 4 servings

INGREDIENTS

- 1 medium size sweet potato (3/4 – 1 lb). We like Jewel sweet potatoes for this soup (you can substitute for butternut squash as well)

- ¼ onion

- ½ medium size carrot

- ½ cup milk

- 1/3 cup heavy cream

- ½ tablespoon unsalted butter (optional)

TO SERVE (optional)

- Parsley

- Freshly ground pepper

Directions:

1. Cut the sweet potato into 4 – 5 thick slices. Then, cut each slice in half.
2. Fill a medium-to large-sized soup pot with 6 cups of water and place the sweet potatoes in the pot. Boil at high heat for about 15 – 20 minutes or until the sweet potatoes are tender. (The boiling time will differ depending upon the type of pot you use.)
3. While you wait, slice the onion and cut the carrot into bite-sized pieces. Place them on the side.
4. When the sweet potatoes are tender, drain the water into a large bowl. Place the sweet potatoes into a blender and add ½ cup of the sweet potato water.
5. In the pot you just emptied, add 2 cups of sweet potato water and place the onion and carrot into the pot. Boil at low to medium heat for about 7 minutes.
6. Pour the contents of the pot into the blender with the sweet potato. Puree the soup in the blender until smooth. Add milk and continue to blend.
7. Return it to the soup pot and rewarm. Then, add the heavy cream and mix well. Add the butter, if you so desire.
8. Ladle into your favorite soup bowl and garnish with parsley.

This is a fairly thick soup. If you’d like it to be thinner, just add milk, mix and warm it up!