Ingredients

8 cups peeled, seeded kabocha squash, cut into 1” chunks (about one 2 pound squash)

1 medium onion, chopped

2 large cloves garlic, chopped

3” knob of fresh ginger, chopped 

¼ teaspoon red pepper flakes 

1 teaspoon grated nutmeg, plus more for grating

1 teaspoon turmeric

6 cups chicken or vegetable stock 

¼ cup maple syrup

1/4 cup cup olive oil

Kosher salt

Freshly ground pepper

In a large, heavy bottomed soup pot over medium heat, add ¼ cup of olive oil, then the onion, garlic and ginger. Season with a few good pinches of salt and a few cracks of pepper, stir to combine. Cook, stirring occasionally (scraping any bits that try to stick to the bottom of the pan) until the onion is translucent, about 2-3 minutes. 

Add the pepper flakes, nutmeg and turmeric, then the squash. Season with another few good pinches of salt and cracks of pepper, give a stir, then top with the stock. Bring to a simmer and cook, stirring occasionally, until the squash is cooked through, about 8-10 minutes. 

Use an immersion blender OR transfer soup to a blender and process until the soup is smooth, working in batches if necessary. Stir in the maple syrup then taste and add a bit more salt or pepper if needed. This makes a nice, thick soup but if you like it brothy-er, feel free to add more stock. Serve with freshly grated nutmeg over the top.