b'Serve with seafood: Divide 6 ounces of crabmeat or lobster meat among 6 to 8 soup bowls,and ladle the soup over it. The heat of the soup will warm the seafood. Garnish with a drizzleof soy milk, green-onion slivers and freshly ground black pepper.chefs tips: The easiest way to peel a kabocha squash is to cut it into large pieces. Use a sharpknife to cut away the peel, then cut the squash into smaller chunks and steam as directed.To make a smoother-textured bisque, process the bisque in batches in a food processor fittedwith the blade until finely pureed. Alternatively, puree half of the soup and leave the other half slightly chunky. Combine the two and reheat the bisque.Add toasted slivered almonds or shelled sunflower seeds to the bisque as an optional garnish.19'