Cold winter days in Toronto call for some warm soup! I roasted this Kabocha Squash and made it into a comforting bowl of soup! Hope that you try this delicious recipe with your favourite squash!
Roasted Kabocha Squash and Ginger Soup
Preheat your oven to 400 degrees
Cut squash in half and remove the guts and seeds
Drizzle olive oil and salt over the pieces
Lay the halves facedown onto the baking sheet and bake for 30-40 minutes. Check to make sure that the squash pieces are soft when you remove it from the oven
Scoop out the insides of your squash and set aside in a bowl
In a large pot heat your avocado oil
Add the onion, celery and garlic stirring until the onions and garlic are starting to brown a little
Add the ginger, vegetable stock and roasted squash. Stir often.
Bring your soup to a boil for 5 minutes, and then simmer for 20 minutes
Add salt and pepper to taste
Remove soup from heat and blend using an immersion blender. Blend until you see the soup getting a thick texture
Serve with your favourite toppings like cilantro, basil or coconut milk