Kobocha Squash and Ginger Soup

Name: Kobocha Squash and Ginger Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: Asian
Ingredients: 4 oz Brie Cheese (4 ounces brie cheese); 1 piece Carrot (1 carrot, chopped); 2 stalk Celery (2 stalks of celery, chopped); 4 cup Chicken Stock (4 cups chicken stock); 1 piece Chilli (1 small chili pepper); 1 tsp Dried marjoram (1 teaspoon dried marjoram); 1 tsp Dried Thyme (1 teaspoon dried thyme); 1 tbsp Ginger (1 tablespoon fresh grated ginger); 1 clove Garlic (1 Clove garlic, crushed); 1 piece Squash (1 medium Kabocha squash); 6 slices Multigrain Bread (6 slices multigrain bread); ¼ cup Olive Oil (1/4 cup olive oil, divided); 0 pieces Bell Pepper (pepper, to taste); 0 pieces Table Salt (Salt to taste); 1 piece Yellow Onion (1 small yellow onion, chopped)

80 minAsian

Servings6

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Vegetarian
Pescatarian

Steps

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.In 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.
2Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs.
3Add 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.
4Serve with multigrain bread with brie spread on top.