This creamy spiced soup will bring you warmth for the rest of winter. The kabocha squash combined with ginger and toasted sesame oil makes for Asian-inspired flavors while soothing your digestive system.
Pre-heat oven to 400f degrees and line a baking sheet with parchment paper, slice kabocha squash in half and roast for approx. 30-35 minutes flesh side down.
In the meantime, chop onion and mince garlic and ginger. Heat coconut oil in a heavy bottom pot over medium-low heat. Add the onion and sauté for for approx. 8 minutes, add a pinch of salt and pepper as they soften, move around with a wooden spoon.
Next, add in the minced garlic and ginger and continue to stir. Add in the coriander and more salt and pepper to taste.
Add the vegetable broth, toasted sesame oil and coconut aminos to the pot and raise heat to medium-high.
When the squash is ready, spoon out the flesh and add to the soup. Bring to a light boil and then remove from heat.
Either blend with a hand-held emulsion blender or carefully pour the soup into your stand blender until smooth. Add garnish and seasonings and serve!