Kobocha Squash and Ginger Soup

Kobocha Squash and Ginger Soup

Kobocha Squash and Ginger Soup

45 minutes

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Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   9 Points
Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 4 ounces brie cheese
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 4 cups chicken stock
  • 1 small chili pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh grated ginger
  • 1 Clove garlic, crushed
  • 1 medium Kabocha squash
  • 6 slices multigrain bread
  • 1/4 cup olive oil, divided
  • pepper, to taste
  • Salt to taste
  • 1 small yellow onion, chopped
Instructions

Preheat 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.

Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs.

Add 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.

Serve with multigrain bread with brie spread on top.

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