I got a kabocha squash from my CSA this week and was looking for a unique way to cook it... I found this recipe on epicurious.com: Calabaza, Corn and Coconut Soup. Good pick!
This is a fun take on squash soup. It's creamy from the coconut milk and sweet from the squash, which is complimented by the limey, bright corn relish you drop in the soup after it's cooked. Yum. Give this a try- I highly recommend it!
I made a couple changes to the recipe: used one Kabocha squash and one delicata squash, two cups of frozen corn, half chicken stock and half water, one can of coconut milk, and a few dashes of Frank's Red Hot to the soup at the end.
I bet it would be even better if I had followed the recipe and used the corn on the cob- the cobs get cooked in the broth with the squash and probably impart some more corn flavor to the soup.