Kabocha prep: You can roast or steam quartered kabocha for easier peeling or cutting.
Cut kabocha into 1" wedges.
Saute onion and garlic until translucent. Add kabocha to the pot and cover with stock. Boil and reduce to a simmer for 10-15 minutes until soft.
Add spices and season with salt and pepper. Turn off heat and stir in milk.
Puree, mash or blend the soup and serve for a delicious taste of autumn.
*SUBSTITUTIONS: (1) You can swap onions for shallots; chicken for vegetable stock or combined with water; your choice of milk – low fat, half & half, coconut, etc. (2) Experiment with spices – nutmeg, cinnamon, ginger, cumin, curry. Feel free to share with us your favorite combinations!