Ingredients

  • 4 ounces brie cheese
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 4 cups chicken stock
  • 1 small chili pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh grated ginger
  • 1 Clove garlic, crushed
  • 1 medium Kabocha squash
  • 6 slices multigrain bread
  • 1/4 cup olive oil, divided
  • pepper, to taste
  • Salt to taste
  • 1 small yellow onion, chopped

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 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.
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  • Length: 45 minutes

Step 2

  • Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs.
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Step 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.
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  • Length: 20 minutes

Step 4

  • Serve with multigrain bread with brie spread on top.
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