This is the easiest squash soup ever. You're not even gonna peel the onions before roasting them. The roasty, garlicy, spiced flavor balance is ideal. Makes only about four small-ish bowls from one medium-large squash. Slightly adapted from https://omnivorescookbook.com/roasted-kabocha-squash-soup/

• 1 medium (~2 lb) kabocha
• 1 onion
• 1.5 inches ginger (in how many dimensions?? choose your own adventure)
• 6 cloves garlic
• oil for roasting
• 1/2 t cumin
• 1 c veggie broth
• 2 T butter
• salt, pepper, herbs to taste/garnish

1. Preheat oven to 425F
2. Quarter the squash and onion, remove squash seeds. Coursely chop the ginger (too small will become charcoal). Peel the garlic cloves. Dump it all on a tray.
3. Drizzle with oil and rub to distribute. Sprinkle with salt if you want. Flip bits with skin to be skin side up and tuck other bits in under the squash for some heat shielding.
4. Roast for 1 hour, flipping the other cut side down and doing any other rearrangement that seems necessary halfway through.
5. Discard skins and any other bits that came out less than edible.
6. Blend roasties with cumin, broth, and butter. Maybe add some cream for fun. Our broth is super salty but you could add more salt here. Garnish and serve.

originally submitted by jes_p on Oct 08, 2020