Kabocha Coconut Soup (3 Ingredients)

Roast the kabocha:

1. Preheat the oven to 400°F/204°C.
2. Wash the kabocha and carefully poke a few holes on the surface of the squash with a sharp knife.
3. Wrap the kabocha in aluminum foil.
4. Place the kabocha onto a large baking tray.
5. Roast at 400°F/204°C for about 90 minutes, or until fork tender. (Depending on the size of the kabocha).
6. Remove the kabocha from the oven and let cool before peeling the skin off and removing the seeds.

Make the soup:

1. Add the kabocha squash to a high-powered blender (I'm using the Instant Ace Nova blender).
2. Pour in 1 can of coconut milk and 1 ½ C water.
3. Press the SOUP function button and let it blend and heat up.

If using a regular blender:

1. Blend the soup until smooth.
2. Pour the soup into a pot and cook over medium heat, until heated through.
3. Ladle into bowls and serve immediately.
4. Garnish with some pumpkin seeds if you like.