Roasted Kabocha Squash Soup

Ingredients

• A half a large kabocha squash, seeded
• 1 tablespoon extra virgin olive oil
• Salt
• 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

Directions

1. Heat the oven to 400 degrees F. With a sturdy chef's knife or cleaver, and a rubber mallet if that makes the job easier, cut the kabocha squash half into a few large chunks. This squash is dense, so go slowly and make sure it is sitting securely on the cutting board before you start.
2. Scrape away the seeds and the stringy center, saving the seeds for toasting if you’d like. Arrange the squash on a roasting pan lined with foil or a silpat. Coat the pieces on every side with olive oil, then season them with salt.
3. Turn the squash so the skin faces up. Roast for 45 minutes to an hour, until the flesh is fully tender and the edges have browned and caramelized. Take the pan out of the oven and set it aside.
4. Warm the olive oil over medium high heat in a large, heavy-bottomed 4 to 6 quart pan. Stir in the onions and celery, reduce the heat to medium, and cook until they soften, 8 to 10 minutes.
5. Stir in the garlic, ginger, cumin, and coriander, and cook for 2 minutes longer.
6. When the squash is cool enough to touch, peel off the skin and discard it. Add the roasted kabocha flesh to the pot with the onion and celery mixture, then pour in the stock and add the salt and pepper. Turn the heat up to high until the soup reaches a simmer, then reduce the heat to low, cover the pot partway, and cook for 8 to 10 minutes.
7. Take the pot off the heat. Purée the soup with an immersion blender, or blend it in batches in a standing blender, filling the blender bowl only 1/3 of the way each time. Taste and add more salt if needed. Finish each serving with lime juice and chopped cilantro.