1 Medium Kabocha Squash or 2 Shokinchi Squash, Halved and seeds discarded, cut into wedges
2 Large Leeks, Cleaned and Diced
6 Garlic Cloves, Minced
Ginger, 2 Inches, Minced or Grated
Fresh Tumeric, 2 Inches, Minced or Grated
1 Tsp Ground Cumin
4 Cups Vegetable Broth
2 Tsp Kosher Salt, plus more to taste
14 Ounce Can of Full Fat Coconut Milk
Fresh Lime Juice, to taste
Olive Oil, as needed
Preheat the oven to 400˚ F. Toss the squash with olive oil, salt and pepper to taste. Place wedges on a foil-lined baking sheet and roast for 30-40 minutes or until fork tender and browned in some spots. Once cool a bit, remove the squash skin.
Heat 1 1/2 tablespoons olive oil in a large saucepan or Dutch oven over medium-low heat. Once hot, add the leeks, garlic, ginger and turmeric and cook for just a few minutes until softened. Add the cumin and toss to coat.
Pour in the vegetable broth, cooked and peeled kabocha squash, and 2 teaspoons kosher salt. Raise the heat and bring the soup to a boil, then reduce the heat to a simmer and cook for 10-12 minutes.
Add the coconut milk and lime juice and stir to combine. Transfer the soup to a high speed blender, and process in batches until smooth.