Roasted Kabocha Squash Soup

From TLC/Take Home Chef

1 Kabocha squash (about 3 1/2 pounds), skin and seeds removed, flesh cut into wedges
1 large brown onion, cut into 8 wedges
4 garlic cloves, peeled
3 Tbsp olive oil
4 C chicken stock
2 C water
1 C heavy whipping cream
1/3 C pine nuts

Preheat the oven to 450°F. Toss the squash pieces, onion and garlic with the oil in a large roasting pan. Sprinkle with salt. Roast for 1 hour, or until the squash and onions are tender and golden brown. Heat the stock in a large pot over medium-high heat.Transfer the squash, onion and garlic to the stock. Add enough water to just cover the squash. Bring to a boil over high heat. Decrease heat to medium-low and simmer gently for 20 minutes, or until the squash is very tender. Remove from the heat and allow the soup to cool slightly.Working in batches, puree the soup in a blender until smooth. Strain the pureed soup into another pot. Stir the cream into the soup and bring to a simmer over medium-high heat. Meanwhile, toast the pine nuts in a small sauté pan over medium heat for 8 minutes, or until golden brown. Ladle the soup into bowls. Garnish with the pine nuts and serve.