Roasted Kabocha Squash Soup with Ginger Butter

Name: Roasted Kabocha Squash Soup with Ginger Butter
Ingredients: Vegetable oil; 1 kambocha or other Winter squash, about 3 ½ pounds; 1 tablespoon butter; 1 tablespoon olive oil; 2 leeks, white and light green parts only, cleaned and roughly chopped; 1 thick (about ¼ inch) slice Prosciutto di Parma, cut into ¼-inch cubes (see Note); 5 cups vegetable broth; 1 ½ cans (2 ¼ cups) coconut milk; ¾ teaspoons ground cardamom; ¾ teaspoons ground coriander seed; 2 oranges; 2 tablespoons minced ginger; 3 tablespoons butter, at room temperature

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Roasted Kabocha Squash Soup with Ginger Butter Serves 6 Ingredients Vegetable oil 1 kambocha or other Winter squash, about 3 ½ pounds 1 tablespoon butter 1

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Ingredients

Vegetable oil
1 kambocha or other Winter squash, about 3 ½ pounds
1 tablespoon butter
1 tablespoon olive oil
2 leeks, white and light green parts only, cleaned and roughly chopped
1 thick (about ¼ inch) slice Prosciutto di Parma, cut into ¼-inch cubes (see Note)
5 cups vegetable broth
1 ½ cans (2 ¼ cups) coconut milk
¾ teaspoons ground cardamom
¾ teaspoons ground coriander seed
2 oranges
2 tablespoons minced ginger
3 tablespoons butter, at room temperature