Kabocha Squash Soup

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Cut the squash in half and scoop out the seeds, goop and stringy things. Cut the scooped out halves into 4-5 wedges depending on the size of the squash. Lay on its flat side so you have a stable working surface and cut off the rough green skin. Cut the wedges into bite size pieces.

3. 3

   Lay the pieces on a sheet pan. Line it with aluminum foil or a Silpat for easy clean up. Drizzle melted coconut oil over the top and toss so all the pieces are coated. Sprinkle on Herbamare or salt before roasting.

4. 4

   Roast the squash for 30-40 minutes until the squash is tender and can be easily pierced with a fork.

5. 5

   Put the squash, vegetable broth, brown sugar, salt and red pepper flakes into a blender. Blend until smooth. Sprinkle with dried basil and serve warm.

6. 6

   Recipe adapted from PBS.

* Per serving · 4 servings · Values may vary.

No additional tips available.