Kobocha Squash and Ginger Soup Recipe

Preheat your oven to 375°F. Scrub and rinse the kabocha squash, then carefully split it in half. Roast it in the preheated oven for about 30 minutes, or until it's easily pierced with a fork. Once cool enough to handle, scoop out and discard the seeds.

While the squash roasts, toss the chopped carrots and onions with 2 tablespoons of olive oil, then season with salt and pepper. Roast them in a separate pan for 15 minutes, giving them a stir halfway through to ensure even cooking.

Add the roasted squash flesh (scooped out from the skins), the roasted carrots and onions, and 4 cups of chicken stock to the pot with the aromatics. Bring it to a gentle simmer and let it cook for another 20 minutes, allowing the flavors to meld. Taste and adjust the seasoning as needed.

Carefully transfer the soup in batches to a blender and purée until it's completely smooth. (If you have an immersion blender, you can do this directly in the pot.)