Kabocha Soup

This time of year naturally makes you think of soup when a cold wind blows and it gets cold. The warm soup seems to make your body warm and snug. Today, I remembered warm soup in cold weather and I made this soup, there was a pumpkin in the refrigerator. And I added milk and cream for a slightly softer taste. It was so delicious!
But, I wonder why the soup is made in the refrigerator for a day rather than just making it, would it be better to eat it?  Do you know why?
Kabocha is a variety of winter squash, it is heavy and thick similar to butternut squash and sweet potato. So I like  kabocha squash. Delicious, warm kabocha soup will be great!
Let's get started!

Ingredients
1                                              kabocha squash
2 C                                          milk
2/3 C                                       cream
3 T                                           honey
1/2                                           onion
salt and pepper to taste

Directions
Peel and cut kabocha squash, if it is very hard, warm it up in microwave for 4 minutes or more.
Slice onion and kabocha squash into bite size pieces and put it in a pot.
Add 1 C milk and boil until kabocha squash is cooked then mash them.
Add 1 C milk and 2/3 C cream and cook. 
Put salt and pepper to taste.
Add honey before eating.