Kabocha Squash and Ginger Soup

Ingredients

• •4 ounces brie cheese
• •1 carrot
• •2 stalks celery
• •4 cups chicken stock
• •1 small chili pepper
• •1 teaspoon marjoram
• •1 teaspoon thyme
• •1 tablespoon ginger
• •1 Clove garlic
• •1 medium kabocha squash
• •6 slices multigrain bread
• •¼ cup olive oil
• •1 bell pepper
• •salt
• •1 small onion

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat oven to 375F degrees. Scrubbed and rinse the outside of the squash. Split it in two and roast it in a 375 F degree oven for 30 minutes, until fork-tender. Scoop out the seeds and discard.
2. 2In another pan, toss chopped carrots and onions together with 2 tablespoons olive oil and season with salt and pepper. Roast for 15 minutes, stirring half way through.
3. 3Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs.
4. 4Add the roasted vegetables with roasted squash and four cups of chicken stock. Simmered for another 20 minutes. Taste for seasoning. Then puree it in a blender until smooth.
5. 5Serve with multigrain bread with brie spread on top.