Ingredients:
Pumpkin or squash, garlic, onion, fresh parsley, 1 cup soup stock stock (chicken or beef), milk, heavy whipping cream, salt and pepper
Finely chop the parsley. Slice the garlic and onion. Peel and slice the winter squash. Place the winter squash, onion, and garlic in a deep pot. Add the soup stock and a little water, just enough to cover all the squash. Cook until the squash becomes soft.
Return the soup to the pot and simmer. Add milk according to your preferred thickness. Don’t make it too thin—the soup is especially delicious when it’s thick and creamy. Season with salt and powdered pepper to taste.
When I cook, I usually just estimate the amount of each ingredient depending on the taste and consistency I want. You can do the same and adjust it to your liking. Give it a try!
Before serving, add a little heavy cream and sprinkle with chopped parsley. Serve hot and enjoy!
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