Ingredients:

• (1) 3-4-pound kabocha squash, washed, quartered and seeds removed,
• 1 small yellow onion, thinly sliced
• 1/2 TBSP fresh ginger, peeled, thinly sliced
• 2 TBSP curry powder
• 3/4 cup coconut milk, full fat, reserve the rest for garnish

Directions:

1. Preheat oven to 425 degrees.
2. Place the squash, yellow onion and ginger into a roasting pan. Drizzle generously with extra virgin olive oil and season with salt, black pepper, and curry powder. Roast for 30 minutes until squash is very tender when pierced.
3. Remove pan from oven and allow the vegetable to cool slightly. Scoop the squash pulp from the skins and transfer into a blender, along with onions and ginger. Discard skins. Add 2 cups water and blend to smooth. Transfer to a large soup pot.
4. Bring soup to a boil, add coconut milk and adjust seasoning as needed.
5. Ladle soup into serving dish, garnish with reserved coconut milk, drizzle of olive oil and cracked black pepper.