Kabocha Squash Soup

Preheat oven to 400ºF.

Cut the squash in half and scoop out the seeds, goop and stringy things. Cut the scooped out halves into 4-5 wedges depending on the size of the squash. Lay on its flat side so you have a stable working surface and cut off the rough green skin. Cut the wedges into bite size pieces.

Lay the pieces on a sheet pan. Line it with aluminum foil or a Silpat for easy clean up. Drizzle melted coconut oil over the top and toss so all the pieces are coated. Sprinkle on Herbamare or salt before roasting.

Roast the squash for 30–40 minutes until the squash is tender and can be easily pierced with a fork.
Put the squash, vegetable broth, brown sugar, salt and red pepper flakes into a blender. Blend until smooth. Sprinkle with dried basil and serve warm.

Recipe adapted from PBS.