This kabocha squash and garlic soup is a delightful alternative to butternut squash soup and a perfect dish for fall. Rich in flavor from roasted garlic and fresh rosemary, it's a warming dish that can be enjoyed with bread.
1: Preheat oven to 415°F.
2: Half the squashes and scoop out the seeds (save them to roast).
3: Cut the heads of garlic in half horizontally so that the top and bottom remain intact.
4: Place the squashes on a baking tray and brush liberally with oil. Season each squash with salt and pepper. Place a half head of garlic cut side down into each squash cavity along with a sprig of fresh rosemary.
5: Roast the squashes for about 45 minutes until they are fork tender.
6: Meanwhile, warm about 2 tablespoons of oil in a large pot and sauté the onion until it begins to caramelize. Add salt and pepper to taste.
7: Once the squashes are done, scoop out the flesh, discard the rosemary, and squeeze out all the cloves of roasted garlic.
8: Add the garlic and squash to the onion and cover in about half the broth. Bring the mixture to a boil then reduce to a simmer, covered, for 15 minutes.
9: Add the remaining vegetable broth to the soup (more if desired if you want it thinner) and using an immersion blender, purée the soup until very smooth.
10: Add the dairy free or regular cream and stir. Adjust seasonings to your liking! Serve with bread and enjoy!
