I had to spend 10 minutes on Google because I could not remember from what squash EXACTLY I made this soup from. 🙂 Found. Hokkaido. Fancy.
I made this few months ago and thank God for the photos coz I couldn’t remember anything other than this squash was so hard to peel and cut I almost broke my knife. I had to chop it like wood, no kidding. 😀
Ok, the process was easy.
After I peeled it and cut into medium pieces I put it in water (enough to cover the squash) and put salt and mix of spices, one or two carrots and one small celery. Then when it all boils, stir until the squash becomes soft.
Then put squash in a blender of any kind with a little bit of water in which it cooked and blend. Place it all in another bowl and add water from where the squash was cooking in the amount you wish your soup to be thick. And that’s it!