Kabocha Squash Soup

Ingredients:

• 1 medium-sized kabocha squash
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the kabocha squash in half and remove the seeds. Place it on a baking sheet, cut side up, and brush the olive oil over the flesh.
3. Bake in the oven for 40-45 minutes, or until the squash is tender.
4. Remove the squash from the oven and let it cool for 10-15 minutes.
5. Scoop out the flesh of the squash and set it aside.
6. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
7. Add the squash, chicken or vegetable broth, thyme, and sage to the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
8. Use an immersion blender or transfer the soup to a blender to puree until smooth. (Be careful when blending hot liquids.)
9. Optional: Stir in the heavy cream for a creamier soup.
10. Season with salt and pepper