Source: The Kitchn, September 17, 2013
1 small kabocha squash, halved lengthwise and seeds removed
2 tablespoons extra-virgin olive oil
4 medium shallots, peeled and thinly sliced
3 medium Gala apples (about 1 pound) peeled, cored and cut into 1/2-inch pieces
1 teaspoon dried thyme
1/4 teaspoon cinnamon
1 tablespoon balsamic vinegar
5 cups vegetable stock, plus more if needed
1 medium russet potato (about 1/2 pound), peeled and cut into 1-inch pieces
1/3 cup coconut milk
Kosher salt and freshly ground black pepper
Pure maple syrup, toasted pepitas and pomegranate arils, for serving
Preheat the oven to 400°F and line a rimmed baking sheet with foil. Place the squash cut side down on baking sheet, and roast until completely tender when pierced with a knife, 45 to 60 minutes. Remove from oven and let it cool to the touch. Scoop out 2 cups of flesh and set aside, reserving remaining squash for another use. (This step can be completed up to 2 days in advance.)
Heat oil in a large pot set over medium heat. Add the shallots and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the apples and cook, stirring occasionally, until slightly softened, 5 to 7 minutes. Stir in thyme and cinnamon and cook until fragrant, about 1 minute.
Add the vinegar, stock, potato, and reserved roasted squash. Raise the heat to medium high and bring to a simmer; reduce heat to low and cook, uncovered, until the potatoes are very tender, about 15 minutes.
Remove the pot from heat and let cool slightly. Puree the soup until smooth using an immersion blender or working in batches in a standard blender. (Don’t forget to hold the blender lid tightly with a folded towel when blending hot soup!) Stir in the coconut milk, and season with salt and pepper to taste.
Divide the soup between bowls. Drizzle with a little maple syrup and top with toasted pepitas and pomegranate seeds.