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