Ingredients:

1 Kabocha squash
¼ cup heavy cream
2 cups veggie broth
two of cinnamon
Salt and freshly cracked black pepper
1 teaspoon fresh grated ginger

 Method:

Pre-heat the oven to 400F or on gas roast Kabocha squash the same way roast butternut and pumpkin.Slice the stem section off the squash first and then slice the squash in half with carefully. Scoop out the seeds.Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.Once the squash has cooled, scoop out the pulp and place it in a blender,and puree.Add the tablespoon of butter to a medium soup pot over medium heat. Once the butter has melted, whisk in the squash puree with the heavy cream and veggie broth.Heat to a light simmer, adding additional veggie broth for a thinner soup.Whisk in the cinnamon and fresh ginger and season with salt and freshly ground black pepper to taste.Keep the soup warm for about 10-15 minutes to allow all the delicious flavors to develop. Serve warm.Thanks for Visiting womenspage.in