(6-8 servings)

You can replace the Kabocha for a cooking pumpkin or a butternut squash but the texture the Kabocha imparts is well-worth seeking it out.  The pears and coconut milk work really well to create a memorable soup.

1 tbsp olive oil

1 medium yellow onion, chopped

6 cloves of garlic, peeled and smashed

1 medium zucchini, diced (2 cups)

5 cups prepared kabocha squash, diced

1 tbsp ginger, freshly grated

1 tsp sea salt

2 cups Bosc Pears, peeled, cored and diced

1 large potato, peeled and diced

1/2 cup cilantro, chopped

3 cups white beans, cooked

1 piece Kombu seaweed (about 2" long--optional)

1 tsp ground turmeric

8 cups water

1 cup light coconut milk

1/2 cup cilantro, chopped (for garnish)

• Preheat the oven to 400F. 
  
• Place the first 7 ingredients on an oiled cookie sheet and roast for 30 minutes, stirring halfway through the cooking process.
• Transfer roasted vegetable to a large soup pot.
• Add all the other ingredients except for the coconut milk. Mix well.
• Set on medium to high heat and bring to a boil.  Simmer for 20 minutes covered.
• Add the cup of coconut milk and heat for another 3 minutes.
• Blend until smooth with an immersion blender.
• Serve with a sprinkle of cilantro in each bowl.

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