Kabocha Squash Soup

Preheat your oven to 400 degrees Fahrenheit. Line your baking sheet with parchment or foil to help cut down on cleaning time. Cut kabocha into quarters, de-seed, and roast at 400 degrees with 1 T of butter for 30-40 minutes. Cover with towel to help steam the skin off and cool.
Wash your kabocha squash then place it on a sturdy cutting board, bottom down. Using a sturdy, sharp knife, cut the squash in half from the top down. Place each half cut-side down (you want winter squash to be as stable as possible when cutting), then cut each half in half (so that you end up with four quarters of squash).
Use a sturdy spoon or ice cream scoop to remove the seeds and stringy guts and discard.
Brush the cut sides of the squash and place them on the cookie sheet. Roast until fork-tender, about 45 minutes. Remove from the oven and let cool enough to handle.
Start the soup. In a large pot, melt the butter over medium-low heat. Add the onion and saute until translucent but not browned, 6-8 minutes. Add the garlic and cook it for another minute.
Add half the veggie broth, salt, pepper, nutmeg and all of the kabocha flesh (without skin). Transfer to a blender and puree completely. Pour the pureed soup back into the pot and add the rest of the veggie broth. Bring to a simmer.
Stir in the heavy whipping cream, heat through, taste, and add more salt and pepper if desired.
Serve as-is or topped with roasted seeds, a drizzle of heavy whipping cream, cilantro or parsley, or extra salt and pepper.