The soup is what made it a meal. I simply roasted two large carrots, one kabocha squash, and one large shallot in a 400 degree oven for 40 minutes. Peel the shallot and remove the stems from the squash. The peel of the kabosha is thin and can be eaten. Throw the roasted veggies in a blender with 1/2 up of cream and about a cup of water. Blend until smooth. Transfer to a pot and simmer on the stove. Stir in a pat of butter, lemon zest, and season with salt & pepper. I crumbled a bit of goat cheese on top before serving.