Squashes were never really a part of my diet back in the UK, and even though kabocha is basically available all year round in Japan, I still end up associating it with autumn and winter… So I love making my sweet and thick kabocha soup when I get the chance (my first recipe for The Japan Times!):
https://www.japantimes.co.jp/life/2023/11/19/food-drink/kabocha-soup-thanksgiving/
Cassandra Lord - Japan Content Creator 
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