Kabocha is a Japanese variety of squash that has a thick, knobby green skin that makes it perfect for roasting whole in the oven or on the grill. The flavor is sort of a cross between pumpkin, butternut, and sweet potato, giving great depth and sweetness to this simple fall soup.
Roast Kabocha Squash Soup
1 kabocha squash
1 teaspoon kosher salt
1 stick of butter
1 large sweet yellow onion, diced
6 cloves of garlic
2 large carrots, peeled and roughly chopped
2 tablespoons chopped fresh sage
6 to 8 cups chicken stock
Kosher salt and freshly ground black pepper to taste
Roasted pepitas for garnish
Preheat oven to 375 degrees. Puncture the squash a few times with the tip of a sharp knife, and then place it on a parchment-lined baking sheet. Bake for an hour or until the squash is soft to the touch. Cut squash in half and scoop out seeds. Scrape flesh into a bowl and set aside.
Melt butter in a stockpot over medium heat. Add onions, garlic, and carrots. Cook, stirring occasionally, until onions are translucent and carrots have softened, about 10 minutes. Add sage, squash, and 6 cups chicken stock. Bring to a boil, then reduce heat and simmer until carrots are tender and soup has thickened, about 15 or 20 minutes.
Remove soup from heat and process with an immersion blender or in batches in a standing blender or food processor until smooth. Return pureed soup to stockpot and reheat. Season with salt and pepper to taste. Add additional stock if necessary to thin to the desired consistency.
Divide soup between bowls and top with roasted pepitas.