Kobocha Squash and Ginger Soup

Photo: Melissa Peterman

Ingredients

1 medium sized Kabocha squash

1/4 cup olive oil, divided

1 small yellow onion, chopped

1 carrot, chopped

3 cloves of garlic, minced

1 tablespoon fresh grated ginger

1 small chili pepper

2 stalks of celery, chopped

4 cups chicken stock

salt, to taste

pepper, to taste

1 teaspoon dried thyme

1 teaspoon dried marjoram

6 slices multigrain bread

4 ounces brie cheese

Preparation

Preheat oven to 375F degrees.

Scrubbed and rinse the outside of the squash. Split it in two and roast it in a 375 F degree oven for 30 minutes, until fork-tender.

Scoop out the seeds and discard.

In another pan, toss chopped carrots and onions together with 2 tablespoons olive oil and season with salt and pepper. Roast for 15 minutes, stirring half way through.

Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs. Add the roasted vegetables with roasted squash and four cups of chicken stock. Simmered for another 20 minutes. Taste for seasoning. Then puree it in a blender until smooth.

Serve with multigrain bread with brie spread on top.