1 squash, cut in half and seeded. Roast cut side down for 1 hour in a 350 F oven Equal parts coconut milk (canned) and pork or chicken stock. 1 cup cilantro leaves salt to taste 2 tblspoons Thai fish sauce pepper 1/4 cup minced scallion leaves 1 shallot or scallion (white part only) dry fried until dark
Mash cooked squash. Combine with coconut, broth, fried shallot, and cilantro leaves in a large pot. Heat to a low boil, reduce to simmer, and cook for 10 minutes. Add fish sauce, simmer a further 5 minutes. Adjust seasoning with either fish sauce or salt. Turn off heat and let sit for 1 hour. Return to heat and stir until smooth. (An immersion blender works really well for this.) Serve in bowls with a good grinding of black pepper and scallion greens. This freezes well. Fish sauce can be omitted, but it does enhance the depth of the soup. Good with either an Asian or Western meal.
Kabocha can be substituted for any dish calling for winter squash or pumpkin. It is a sweet, dry, richly flavored squash.