Roasted Kabocha Squash Soup
A half a large kabocha squash, seeded
1 tablespoon extra virgin olive oil
1 1/2 tablespoons extra virgin olive oil
2 cups chopped or sliced onions
2 ribs of celery, sliced
3 cloves garlic, chopped
1 1/2-inch piece of fresh ginger root, peeled and grated
1 1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups of chicken stock
2 teaspoons kosher salt
1/4 teaspoon black pepper
Garnish with lime juice and chopped fresh cilantro
Preheat oven to 400 degrees F. Use a heavy chef's knife or cleaver to cut the kabocha squash half into a few large pieces.
Scoop out the seeds and stringy insides. Place the squash pieces on a foil or silpat lined roasting pan. Rub olive oil over all sides, and sprinkle with salt.
Put the squash pieces skin side up on the pan. Roast for 45 minutes to an hour, until completely cooked through, soft, and caramelized at the edges. Remove from oven and let sit.
Heat olive oil on medium high heat in a large thick-bottomed pan. Add the onions and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes. Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.
Once squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.
Remove from heat. Use an immersion blender to purée the soup. Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.