1 medium kabocha squash
1 yellow onion, roughly chopped
2 cloves garlic, smashed (optional - I like it both ways)
2 tablespoons vegetable broth
1¼ cup non-dairy milk
¼ teaspoon cayenne pepper
toasted walnuts
salt to taste
1 tablespoon nutritional yeast (optional)

1 medium kabocha squash 1 yellow onion, roughly chopped 2 cloves garlic, smashed (optional - I like it both ways) 2 tablespoons vegetable broth 1 ¼ cup non-dairy milk 1 tablespoon nutritional yeast (optional)

Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
Heat the vegetable broth in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts and nutritional yeast