It?s currently late October and my local grocery stores are overflowing with pumpkins. I haven?t felt much like decorating for fall this year but I?m definitely into the idea of making fall soups as the weather cools down. Butternut squash has always been my go-to but this year a dark green, pumpkin-shaped squash grabbed my attention at the store. This Roasted Kabocha Squash Soup features kabocha squash, or Japanese pumpkin. If you?re new to cooking with kabocha squash, this recipe is for you!

How to roast kabocha squash

If you?re like me, the idea of cutting into a squash with a rock hard exterior is intimidating. I?m always afraid I?m going to accidentally stab myself trying to crack it open. With a sharp knife and steady hand, you should be able to cut your kabocha squash in half with a bit of effort. If it seems impossible, you can roast the kabocha squash whole for 10 minutes and then try again. 
Once you crack open the kabocha squash, scoop out the seeds and slice the squash into wedges. Rub with coconut oil and sprinkle with salt, pepper, and cinnamon. Roast the kabocha squash for 30 to 40 minutes, until you can easily pierce the flesh with the tip of a paring knife.

Meanwhile, you can start on the soup base. Fresh ginger and turmeric offer immunity-boosting health benefits, which we could all use right about now. A word of warning: just like dried turmeric, fresh turmeric root will stain anything it touches. I recommend wearing an ap...