ROASTED KABOCHA SQUASH SOUP

ROASTED KABOCHA SQUASH SOUP image

Yield 8 serving

Number Of Ingredients 6

1 medium to large size kabocha squash
1 Tbsp. + 1 1/2 Tbsp. olive oil, separated
2 small, or 1 large, yellow onion, thinly sliced
1 14-oz. can coconut milk (I used light coconut milk)
2 cups chicken stock (can use whatever kind of stock you prefer)
salt and pepper to taste

Steps:

1. Preheat oven to 350 degrees Fahrenheit. 2. Cut kabocha in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush 1 tablespoon of olive oil on flesh and set halves face down in baking sheet in approximately 1/2 inch of water. Bake for about 45 minutes until flesh is soft. 3. While kabocha is baking, caramelize onions in 1 1/2 tablespoons of olive oil. 4. After kabocha is finished cooking, scoop flesh out of skin. 5. In a food processor, add kabocha, onions, coconut milk, stock, salt, and pepper and process until smooth. Serve. *I suggest adding half of the coconut milk and half of the stock and then tasting it. Depending on your tastes, you may want to add all of the coconut milk, or you may want to add more stock. Also, if the soup is too thick, add additional stock until it reaches the consistency you desire.