Friends gave us a very nice looking Kabocha squash a few weeks ago. I decided to turn it into soup and wanted to use the beautiful shaped squash as the bowl. No cream or butter in this one.
Roasted Kabocha Squash Soup
Preheat oven to 400°F.
Cut open squash by slicing a very sharp knife a bit over 1/4 off from the top and slice all the way through to make a lid. Scoop out seeds and thread-like pulp and leave the inside smooth.
Roast squash, cut sides down, in an oiled roasting pan in middle of oven until almost tender, about 25 minutes. When cool enough to handle, scrape flesh from skin but leave enough on the sides so the pumpkin holds up.
In a small amount of olive oil cook onion, stirring, until softened. Stir in garlic and cook, stirring, until fragrant, about 1 minute. Add the scooped out squash, broth and simmer 20 minutes to blend flavors.
Purée soup in batches in a blender or use an immersion blender. Return soup to pot and reheat if necessary. Thin to desired consistency with broth or a bit of fat free milk, if needed.
Stir in salt and pepper to taste. Pour it into the scooped out Kabocha shell. Sprinkle top with fresh ground nutmeg and garnish with a fresh sprig of sage.