Ingredients

• 1 large or 2 small kabocha squash (about 3 pounds)
• 3 tablespoons olive oil, divided
• 1 medium yellow onion
• 1 large orange bell pepper (about 7 ounces)
• 3 cloves garlic
• 1 teaspoon kosher salt
• 1 (32-ounce) carton low-sodium vegetable broth (about 4 cups)
• 2 tablespoons harissa sauce, plus more for serving
• Chopped fresh cilantro, for serving (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 400°F.
2. Place 3 pounds whole kabocha squash (1 large or 2 small) in the microwave. Microwave on high until the squash is softened enough to cut with a sharp chef’s knife, about 4 minutes. Carefully remove from the microwave (it will be hot) and cut the squash in half. Using a large spoon, remove the seeds and pith from the center of the squash.
3. Drizzle the cut sides of the squash with 1 tablespoon of the olive oil. Place cut-side down in a roasting pan. Roast until softened and cooked through, about 55 minutes.
4. Meanwhile, dice 1 medium yellow onion (about 1 1/2 cups). Trim and dice 1 large orange bell pepper (about 1 1/2 cups). Mince 3 garlic cloves. Heat the remaining 2 tablespoons olive oil in a large pot over medium-high heat until shimmering. Add the onion, bell pepper, garlic, and 1 teaspoon kosher salt. Sauté until the vegetables are softened, about 8 minutes. Remove the pot from the heat.
5. When the squash is ready, let cool until cool enough to handle. Scoop the flesh from the skin and add the flesh (about 2 1/2 cups) to the pot. Add 1 (32-ounce) carton low-sodium vegetable broth and 2 tablespoons harissa sauce and stir to combine. Blend directly in the pot with an immersion blend until smooth, or transfer to a stand blender and blend in batches if needed until smooth then return to the pot. Bring to a simmer over medium heat and simmer until warmed through, about 5 minutes. Taste and season with more kosher salt and black pepper as needed. Serve with more harissa sauce or chopped fresh cilantro if desired.