Roasted Kabocha Squash Soup

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut the kabocha in half, scoop out the seeds and stringy insides, then prick the flesh with a fork. Brush 1 tablespoon of the olive oil on the flesh and set the halves face down in a baking pan in approximately 1/2 inch of water. Bake for about 45 minutes until the flesh is soft.

3. While the kabocha is baking, caramelize the onions in the remaining 1 1/2 tablespoons of olive oil.

4. After the kabocha has finished cooking, scoop the flesh out of the skin.

5. In a food processor, add the kabocha, onions, coconut milk, stock, and process until smooth. Season to taste with salt and pepper. Serve.