Kabocha squash has a delicious green peel. My friend Randi turned me on to kabocha soup with chunks of squash with the peel. We cut it up and roasted it with the peel immersed in a 1/2 inch water bath until it was tender. This recipe can be made vegan with vegetable stock.
Makes about 1 gallon.
1 medium kabocha squash
1 small piece of ginger root, grated to make 2 tsp (more if you really like it gingery)
2 teaspoons coconut oil, divided
14 oz. can coconut milk
1 quart (4 cups) broth (chicken or vegetable stock)
a few grinds black pepper
1 tsp salt to taste
about 1/4 cup of roasted green pumpkin seeds (pepitas) for garnish
Preheat oven to 350′
Rinse off Kabocha and dry with paper towel. Cut off the stem.
Cut the squash in half and remove seeds. Cut squash into about 16 pieces. Place in 8″ x 11″ x 2″ pan and fill pan with 1/2 inch water.
Sprinkle with 1 tsp melted coconut oil.
Roast for 45 minutes until squash is tender.
Let cool, then cut into bite-sized pieces.
While squash is cooling, grate ginger, discarding fibrous part. Saute it in 1 tsp coconut oil in a gallon size heavy pot.
After a minute, add broth and coconut milk and bring to a boil.
Add the small pieces of squash to the broth. Stir in pepper.
Bring to a boil, then simmer for 45 minutes, stirring occasionally to break up the softened squash into the broth. Add salt to taste.
Serve topped with roasted pepitas.