Roasted Kabocha Squash Soup

Kabocha squash is an Asian variety of winter squash. It looks a lot like Indian pumpkin. It is also known as buttercup squash. It has a creamy texture when cooked and tastes like chestnuts. Even the skin is tasty when roasted. I made this one pot dish for dinner tonight. It was a hit. It had a sweet and tangy taste to it because of lemon juice I added before serving.

Ingredients:
1 Medium size kabocha squash,seeded
1 Tbsp. olive oil
Salt

1 1/2 Tbsp. olive oil
2 cups chopped onions
2 ribs of celery, chopped
3 cloves garlic, chopped
1 1/2- inch fresh ginger, peeled and grated
1 1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups vegetable stock
salt to taste
1/4 teaspoon black pepper
Garnish with lime juice and chopped fresh cilantro

Method:
1. Preheat oven to 400o F. Use a heavy chef's knife to cut the kabocha squash half into a few large pieces. Take care while cutting the squash. It can be a challenge. Scoop out the seeds(you can toast them like pumpkin seeds) and stringy insides. Place the squash pieces on a foil lined roasting pan. Rub with oil over all sides, and sprinkle with salt. Place the squash pieces skin side up on the pan. Roast for 45 minutes to an hour, until completely cooked, soft, and caramelized at the edges. Remove from oven and let sit.

 2. Heat olive oil on medium heat in a large heavy bottomed pot. Add the onions and celery. Lowe the heat to medium and cook until softened, 8 to 10 minutes. Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.

3. 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 and bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.
4. Remove from heat. Use an immersion blender to puree the soup.

Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.