1 tablespoon extra-virgin olive oil
1 Red Kuri squash
1 medium onion, diced
6 to 7 cups chicken broth
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/2 teaspoon
3 to 4 tablespoons butter
Toasted and salted pepitas
Sour cream or creme fraîche
Preheat oven to 400°F. Cut the squash in half and remove seeds. Place squash cut side up in a baking dish and cover with lid or aluminum foil. Bake for 30 to 40 minutes, or until tender.
Meanwhile, in a dutch oven set on the stove top, begin to sauté the onion in olive oil when the squash is nearly cooked. Add the chicken broth and bring to a simmer. When the squash is tender, scoop the flesh from the skin and add it to the dutch oven. Let cook for a few minutes to make sure the squash is completely cooked through and to let the flavors meld. Season with salt, pepper, and nutmeg. Use an immersion blender to puree the soup or transfer it to a regular blender. Adjust seasonings, if necessary.