Kobocha Squash and Ginger Soup
Kobocha Squash and Ginger Soup might be just the main course you are searching for.
- Servings: 6
- Total cooking time:
Ingredients:
- 4 ounces brie cheese
- 1 carrot, chopped
- 2 stalks of celery, chopped
- 4 cups chicken stock
- 1 small chili pepper
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 tablespoon fresh grated ginger
- 1 Clove garlic, crushed
- 1 medium Kabocha squash
- 6 slices multigrain bread
- 1/4 cup olive oil, divided
- pepper, to taste
- Salt to taste
- 1 small yellow onion, chopped
Instructions:
- 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.
