Step 1
Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Place the kabocha squash on the pan and drizzle with about 2 Tablespoons of olive oil, making sure to rub both the inside flesh and outside skin of the squash. Sprinkle with salt and pepper and place cut side down and roast until fork tender, about 45-55 minutes.

Step 2
Meanwhile in a large skillet heat the reaming 1 Tablespoon of olive oil over medium heat. Add the onions and cook until fragrant and beginning to soften, about 8 minutes. Stir in the garlic and salt and cook until the garlic softens, about 2 minutes. Remove from heat.

Step 3
Scoop out the flesh from the inside of the cooked squash and place it in a high speed blender along with the sautéed vegetables, maple syrup, nutmeg, black pepper and vegetable stock (start with less vegetable stock and add more as needed while you blend or even after you blend being careful not to fill the blender too high with liquid). Puree the soup on a high setting until completely smooth and creamy.

Step 4Pour the soup back into the skillet or pot you were cooking the vegetables in (add more stock if you couldn’t blend it all at once) and keep warm until ready to serve. Taste test and adjust seasonings as need be.

Step 5
Top soup with fried sage leaves, roasted pumpkin seeds and good quality bread or biscuits if desired.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.