Pretty much exactly like I make Butternut Squash Soup.
Quartered the Kabocha Squash sprinkled with olive oil, S&P, turned over with skin up for 45 mins (depends on Squash size) at 350. Turn over with flesh up to cool.
Sautéed shallots until soft
Veggie (or chicken) broth, a box
Add Squash meat (easier to scoop then Butternut)
Curry to taste or whatever seasoning you prefer
1/2 cup of heavy cream if you have it on hand.
Boil for 30 minutes.
Let cool then either use a blender to blend or immersion blender (how I love you).
More Winter Soup!
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