Roasted Kabocha Squash Soup

• 1 whole Medium To Large Kabocha Squash
• 2-1/2 Tablespoons Olive Oil, Divided
• 1 whole Large Yellow Onion, Thinly Sliced
• 14 ounces, fluid Coconut Milk
• 2 cups Chicken Stock
• Salt And Pepper, to taste

1. 1. Preheat oven to 350 degrees Fahrenheit.
2. 2. Cut the kabocha in half, scoop out the seeds and stringy insides, then prick the flesh with a fork. Brush 1 tablespoon of the olive oil on the flesh and set the halves face down in a baking pan in approximately 1/2 inch of water. Bake for about 45 minutes until the flesh is soft.
3. 3. While the kabocha is baking, caramelize the onions in the remaining 1 1/2 tablespoons of olive oil.
4. 4. After the kabocha has finished cooking, scoop the flesh out of the skin.
5. 5. In a food processor, add the kabocha, onions, coconut milk, stock, and process until smooth. Season to taste with salt and pepper. Serve.

olive oil, yellow onion, fluid coconut milk, chicken, salt

Taken from tastykitchen.com/recipes/soups/roasted-kabocha-squash-soup/ (may not work)