Velouté de potimarron

Preparing the ingredients:

1. 1Wash the squash.
2. 2Cut it in half and remove the seeds inside.
3. 3Cut the flesh into cubes, keeping the skin on.
4. 4Peel and thinly slice the onion.

Preparing the soup:

1. 5In a large pot, melt the butter over medium heat.
2. 6Add the sliced onion and sauté for a few minutes until translucent.
3. 7Add the diced squash, and season with salt and pepper.
4. 8Cover three-quarters of the way with water.
5. 9Bring to a boil, then reduce the heat and simmer for about 20 to 25 minutes, or until the squash pieces are very tender.
6. 10Remove the pot from the heat and blend the contents with an immersion blender until smooth and even.
7. 11If needed, add a little water to reach the desired consistency.
8. 12Add the cream to the pot and blend again.
9. 13Adjust the seasoning if needed.
10. 14Reheat for a few minutes over low heat before serving.