Kobocha Squash and Ginger Soup

While the squash roasts, toss chopped carrots and onions with olive oil, salt, and pepper on a separate baking pan. Roast for 15 minutes, stirring halfway through.

Ingredients

5 mL of Yellow Squash

2 pieces of Carrots

1 piece of Onion

30 mL of Olive Oil

5 mL of Salt And Pepper

1 piece of Chili Pepper

Equipment

Baking Pan

Tongs

In a large pot, sauté the garlic, ginger, chili pepper, and chopped celery in the remaining olive oil with dried mixed herbs.

Ingredients

15 mL of Olive Oil

2½ mL of Salt And Pepper

2½ mL of Chili Pepper

2 cloves of Garlic

15 mL of Ginger

2 pieces of Celery

5 mL of Dried Mixed Herbs

Equipment

Pot

Wooden Spoon

Add the roasted vegetables and roasted squash to the pot along with the chicken stock. Simmer for 20 minutes to meld the flavors.

Ingredients

5 mL of Yellow Squash

950 mL of Chicken Stock

Equipment

Pot

Transfer the mixture to a blender and process until completely smooth. Serve hot with slices of multigrain bread topped with brie cheese.

Ingredients

4 slices of Multigrain Bread

4 slices of Brie Cheese

Equipment

Blender