Roasted Kabocha Squash Soup

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Ingredients:

• ½ kabocha squash (medium size), roasted

• ½ cup onion, chopped

• ½ cup celery, chopped

• ½ cup carrots, chopped

• 2 cloves garlic, minced

• 2 inches fresh ginger, chopped

• 2 tablespoons olive oil

• 1-2 cups broth 

• 1 can (15oz) coconut milk 

• salt/pepper 

Instructions:

• Roast squash at 400ºF for 40-45 mins

• Prep all the vegetables, set aside

• Heat oil in pot, add veggies and sauté until caramelized (about 5-8 mins)

• Add squash meat (scoop from skin - discard skin - but it’s actually tasty!)

• Add broth and coconut milk 

• Salt and pepper to taste 

• Simmer until soft, about 30-45 mins

• Blend in blender or with immersion blender until smooth