Kobocha Squash And Ginger Soup

• 1 kabocha squash medium sized
• 1/4 cup olive oil divided
• 1 small yellow onion chopped
• 1 carrot chopped
• 3 cloves garlic minced
• 1 tablespoon ginger fresh grated
• 1 chili pepper small
• 2 stalks celery chopped
• 4 cups chicken stock
• salt to taste
• pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon marjoram dried
• 6 slices multigrain bread
• 4 ounces brie cheese

1. Preheat oven to 375F degrees.
2. 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.
3. Scoop out the seeds and discard.
4. 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.
5. Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs. 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.
6. Serve with multigrain bread with brie spread on top.

olive oil, onion, carrot, garlic, ginger, chili pepper, stalks celery, chicken stock, salt, pepper, thyme, marjoram dried, bread, brie cheese

Taken from www.yummly.com/recipe/Kobocha-Squash-and-Ginger-Soup-1659752 (may not work)