Ingredients
1 half a large kabocha squash, seeded and cut into large pieces
2 TBS olive oil
1 medium onion, diced
2 carrots, chopped
3 cloves garlic, minced
1 granny smith apple, peeled and diced
2 cups low-sodium vegetable stock
1 14oz can light coconut milk
½ inch knob of ginger root, peeled and minced
Cinnamon to taste
Salt & black pepper to taste
Plain Greek or cashew yogurt (optional)
Directions
Roast squash skin side up on a lined baking sheet at 425F for 30-45 minutes, or until cooked through and tender. In a large pot, add olive oil and sauté the onion until translucent. Add in the garlic, ginger, and spices and cook for another minute. Add in carrot and apple, cooking for 5-10 minutes. Scoop the roasted squash into the pot and carefully add in vegetable stock and coconut milk. Once carrots are fork-tender, pour mixture into a blender (or use an immersion blender) and blend until smooth. If using a standing blender, you may have to work in batches. Taste and adjust seasoning as desired. Serve bowls with a dollop of yogurt on top for garnish. Yield: 4-6 servings