Roasted Kabocha Squash Soup
Makes 4-6 servings
Notes: Fun toppings can include whole milk, Greek yogurt, crumbled rice crackers, avocado, chia, toasted pumpkin seeds, arugula, kale, shredded chicken, pesto — sky is the limit! If you can’t find kabocha squash, use a large butternut squash, medium pumpkin, or any other variety you prefer in its place, equaling approximately 2 to 3 cups when mashed.
1 medium-large kabocha squash
½ onion, chopped
2 to 4 cups organic chicken, vegetable, or bone broth
1 can coconut milk
2 teaspoons sea salt
1 teaspoon pepper
Preheat oven to 425 degrees, and line a baking sheet with parchment paper. Place squash whole on the baking sheet, drizzle with olive oil, sprinkle with sea salt and pepper, and roast for 45 to 50 minutes or until you can easily poke it with a fork. Remove and let cool before you slice open, scoop out seeds, and add the flesh to your blender. Alternatively, if you have a great knife, you can cut the squash into pieces and scoop out the seeds before baking, which might cut down on the overall roasting time. Both ways work great.
In the meantime, add a bit of olive oil to a large stockpot over low-medium heat. Add onions to sauté. Let cook for 5 minutes until translucent. Then, add onions, coconut milk, broth, sea salt, and pepper to the blender with the squash. Puree until smooth, adding more broth if you prefer a thinner consistency. Serve warm, with toppings of your choice.