3 inch piece fresh ginger, skinned removed and chopped
6 cups vegetable or bone broth
1/2 cup full fat coconut milk
Celtic sea salt and pepper to taste
Preheat oven to 425F. Line a baking sheet with parchment paper.
Cut the kabocha squash into wedges, remove seeds, and roast on the baking sheet for 25 minutes or until fork-tender. Let cool until you can handle them enough to peel the skin away.
While the squash is roasting, sauté the shallot, garlic, and ginger in a medium pot over medium-low heat, until the shallot is tender and somewhat translucent. Remove from the heat until the squash is roasted and peeled. Add the squash to the pot, and cover with vegetable or bone broth.
Bring to a boil, then reduce to simmer for 10 minutes. Reduce the heat to low, and add the coconut milk.
Turn off the heat, and puree the soup in the pot using an immersion blender. If using a regular blender, transfer the soup in batches and be careful not to overfill the blender as it could explode hot soup all over you and your kitchen. Seriously, an immersion blender is your friend.