Serves 10 | Start to finish: 1 1/2 hours, including roasting squash.
from Edible Seattle November/December 2009

Smaller squash can be easier to cut, but you could substitute one large kabocha for the three smaller ones called for here.

3 two-pound kabocha squash
1 teaspoon ground cardamom
1/4 cup honey
1 teaspoon kosher salt, or to taste
1/2 cup chicken or vegetable broth
2 tablespoons unsalted butter, cut into cubes (optional)

Preheat the oven to 400 degrees. Halve squash, scoop out the seeds, and place cut side-up on a parchment-lined backing sheet. Bake until a fork goes through the skin very easily, about an hour.
When just cool enough to handle, use a serving spoon to scrape squash out of the skins. Transfer squash (you’ll have about 6 cups) to a food processor, and whirl together with the remaining ingredients until extremely smooth. Taste for seasoning, and serve warm.

MAKE AHEAD: The squash can be made up to 3 days ahead: Cool to room temperature, transfer to a reheatable serving dish, then cover with foil. To reheat, bake for 20 minutes at 350 degrees, or transfer to a soup pot and warm over low heat, stirring frequently.

*Gluten-free 

Could be:
*Vegetarian (vegetable broth)
*Dairy-free (no butter)
*Vegan (above, maple syrup for honey)

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