Ginger Squash Soup
Serves 4
The star ingredient in this soup is the fresh ginger juice. It hits in a bold and warming way and is tempered beautifully by the rich squash and the creamy coconut milk. Kabocha is my favorite squash to use here but butternut or other varieties can be used as well. The squash is roasted to concentrate its flavor but if you are in a pinch, you can jump directly to simmering it in the pot (4th step) and still have a bold and delicious soup.
Instructions
Preheat oven to 375º
Cut the squash in half, scoop out the seeds and cut into quarters
Rub quarters with oil, sprinkle with salt and roast for 45 minutes
Remove squash from oven, allow to cool and then using a spoon, separate the squash from the peel. Put the squash into a large pot, add shallots, coconut milk, ½ tsp salt, and 3 cups water. Bring to a bring to a boil and simmer for 15 minutes
Puree soup with an immersion blender or in a blender
Stir in ginger juice, sweet chili sauce, and lime juice. Check for seasoning
Serve over rice and garnish with pumpkin seeds and cilantro