Summary:

Kobocha Squash and Ginger Soup might be just the main course you are searching for. One serving contains 358 calories, 14g of protein, and 18g of fat. For $1.81 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires garlic, salt, ginger, and multigrain bread. This recipe is liked by 1 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Similar recipes include Ginger Squash Soup, Ginger Butternut Squash Soup, and Butternut Squash Soup with Ginger.

Dietary Info:

Ingredients:

• 4 ounces brie cheese - $11.99
• 1 carrot - $2.49
• 2 stalks celery - $2.59
• 4 cups chicken stock - $3.49
• 1 small chili pepper - $3.29
• 1 teaspoon marjoram - $8.49
• 1 teaspoon thyme - $7.99
• 1 tablespoon ginger - $3.99
• 1 Clove garlic - $0.99
• 1 medium kabocha squash - $4.39
• 6 slices multigrain bread - $5.79
• 0.25 cup olive oil - $13.99
• 6 servings bell pepper - $1.67
• 6 servings salt - $1.79
• 1 small onion - $5.99

Instructions:

1. Preheat oven to 375F degrees.Scrubbed and rinse the outside of the squash. Split it in two and roast it in a 375 F degree oven for 30 minutes, until fork-tender.Scoop out the seeds and discard.In another pan, toss chopped carrots and onions together with 2 tablespoons olive oil and season with salt and pepper. Roast for 15 minutes, stirring half way through.
2. Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs.
3. Add the roasted vegetables with roasted squash and four cups of chicken stock. Simmered for another 20 minutes. Taste for seasoning. Then puree it in a blender until smooth.
4. Serve with multigrain bread with brie spread on top.