Kabocha Squash Bisque

Ingredients:

• 1 kabocha squash

• 1 sweet onion, left unpeeled, cut in half

• 2 cinnamon sticks

• 5 allspice berries

• 2 star anise

• pinch of salt

• pinch of freshly ground black pepper

• 6 tablespoons (3/4 stick) butter, melted

• 2 cups cashew milk

• 1 tablespoon chopped peeled fresh ginger

• ½ vanilla bean or ½ teaspoon ground vanilla

• ¼ cup orange juice

• grated zest of 1 orange

• Gingerbread croutons and fig balsamic or cream to serve

Instructions:

1. Preheat the oven to 425°.

2. In a large bowl, toss the squash, the onion, whole spices, salt, and pepper with the melted butter until well coated. Pour onto a large baking sheet, arrange in a single layer, and bake until tender, about 45 minutes. Let cool.

3. While the vegetables roast, combine the cream and ginger in a small, heavy saucepan. Scrape the seeds of the vanilla bean into the mixture, and add the vanilla bean as well. Bring to boil, then immediately remove from the heat, and let cool; remove the vanilla bean.

4. Peel the cooled onion, and put it in a food processor or blender, along with the squash and pan drippings. Process until smooth. Add the cashew milk, orange juice, and zest; pulse until the mixture is just smooth and uniform. Refrigerate until ready to serve.

5. To serve, pour the soup into soup bowls and top with gingerbread croutons and drizzle with fig balsamic.