Ingredients
- 1.8 kg kabocha squash, halved, seeds removed
- 3 tablespoons solid cooking fat
- 1 onion, chopped
- 4 cloves garlic, minced
- 500 ml Bone Broth, plus more as needed
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- Sliced avocado, for garnish
- Chopped fresh flat-leaf parsley, for garnish
How to Make It
- Preheat the oven to 200°C.
- Place the squash cut-side up in a baking dish. Spread 2 tablespoons of the cooking fat all over the flesh of the squash and on the bottom of the pan. Roast for 1 hour, or until completely tender.
- While the squash is roasting, heat the remaining tablespoon of the cooking fat in a large, heavy-bottomed pot. Cook the onion for about 10 minutes, stirring, and then add the garlic for a couple of minutes, stirring. Set aside.
- Remove the squash from the oven and allow it to cool enough to handle. Scoop out the flesh and blend in batches with the onion mixture, bone broth, salt, and cinnamon. If the soup is too thick, add more broth or water, 60 ml at a time, until desired consistency is reached.
- Pour the purée back into the large pot and reheat, adding salt to taste. Serve with slices of avocado and parsley for garnish.
