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Start by peeling the kabocha squash and scooping out the seeds. Then, cut it into wedges followed by slicing these into thinner pieces. The thinner the pieces, the quicker they cook.
In a soup pot, melt some butter over medium heat. Toss in the onion and garlic along with a couple of pinches of salt. Sauté the mix until it's lightly browned, which should take about 3 minutes.
Add the kabocha pieces and give them a good toss. Pour in the chicken stock and milk. Turn to medium-low heat, let everything simmer gently for around 8-10 minutes, or until the kabocha is tender.
Use an immersion blender or transfer the mixture to a high speed blender. Whizz everything up until you've got a smooth soup.
Stir the cream into the soup, warming it up again. Add a dash of nutmeg, salt and pepper to taste. For that extra flair, drizzle more cream on top of soup and garnish with croutons or a sprinkle of parsley. Serve hot with crusty bread.