Curried Kabocha Soup

-Mince up 3 cloves of garlic and 3 TBS fresh ginger.

-Cut 1 kabocha squash in half, then peel and de-seed it.

-Cut it into 1 inch chunks.

-Heat 3 TBS butter in a large Dutch oven over medium heat.

-Add the chopped garlic and ginger and cook, stirring, about 2 minutes.

-Add 4 bay leaves and ½ TBS crushed red pepper flakes; continue cooking for 1 minute more.

-Stir in the squash along with 1 tsp curry powder and ½ tsp sea salt, cook for 10 minutes.

-Raise the heat to medium-high, and add 2 cups low-salt chicken stock.

-Cover and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.

-Add a 1-inch chunk of palm sugar or a TBS of honey and cook for 5 minutes.

-Add 1 fifteen-ounce can coconut milk and continue cooking for 10 minutes.

-Remove bay leaves from soup.

-Using an immersion blender or in batches using a blender, puree until smooth.


Roasted Kabocha Squash with Maple Syrup and Fresh Ginger

-Preheat your oven to 425 degrees.

-Peel and seed 1 large kabocha squash.

-Cut the squash into 1 inch thick wedges.

-On a rimmed baking sheet, toss the squash with the following:

3 TBS maple syrup

3 TBS extra virgin olive oil

1 TBS finely grated fresh ginger

6 thyme sprigs

½ tsp sea salt

-Arrange the squash in a single layer on a large baking sheet and roast for 20 minutes.

-Flip and roast for 20-30 minutes longer, until golden and tender.

-Discard the thyme sprigs.

-Transfer the squash to a serving platter and garnish with thyme leaves.