i've had 2 squashes staring at me from the kitchen counter for a couple of months now, so on a cool foggy saturday i decided to turn the kabocha squash into soup. i hacked it into pieces, tossed them with avocado oil and salt, and roasted them for about 30 minutes at 400. Then i added some other veg i had laying around - carrots, some wrinkly tomatos, red bell peppers, and a red onion, all too chopped and tossed with avocado oil and salt - and roasted them for another 30 minutes. Once they were done, I made some broth with water and chicken and tomato bouillon and pureed the veg with some of the broth, poured it in with the rest of the broth, and simmered for a few minutes. Not to brag, but I had seasoned the veg perfectly, so we didn't need to adjust the seasonings at all. I was considering adding some coconut milk, but it was just so good we had it as is, with grilled cheese sandwiches in front of the tv for a cozy dinner.
