Kabocha Squash Soup

This recipe is actually from my friend, Shauna's, so I can't take the credit. She helped me make it today. It was so easy and so tasty. (It helps to have a good squash.)

You could make this with a different type of squash, or a pumpkin. I got a Kabocha squash in my farm box three weeks ago and used that. (Yes! 3 weeks ago! Gotta love squash!)

I was very excited when I realized this type of squash is what I used to eat often when I lived in Australia. There is it just called a pumpkin, or a Japanese pumpkin. All these years I've been searching for it here in the states and all this time it was called something else. (Terribly common, really). It is tasty just roasted with a bit of butter.

So, here's the simple soup recipe:

1 Kabocha Squash, cut in half, seeds removed
1/2 large yellow onion, diced
4 cloves garlic, chopped
4-5 cups chicken broth
salt and pepper to taste
cream to add rich flavor

1. Roast squash in a baking pan or jelly roll sheet, cut side down in a bit of water. (You want the water to not evaporate during roasting, so keep adding as necessary.) Bake at 375 for 30 minutes.

2. In soup pot, saute onions and garlic in small amount of oil or butter until translucent, about 10 minutes.

3. Scoop roasted squash out of it's skin and add to onion and garlic. Cover with broth and bring to a gentle boil.

4. Simmer for 20-30 minutes.

5. Puree soup using food processor, blender or hand blender. Add salt and pepper to taste.

6. Can add a touch of cream.

Serve hot. Makes 4 to 6 servings.