What You Do:



1. Preheat oven to 400 degrees. In a medium pot over low heat, warm stock.



2. Place squash, cut side down, in a baking dish with a small amount of water. Cover with foil or lid and roast in oven until tender, about 35 to 40 minutes. When squash is cool enough to handle, scoop out flesh.



3. In a soup pot, heat oil and add onion, salt, and pepper and cook until onion begins to soften, about 3 minutes. Add garlic, lemongrass, and ginger and cook for 2 minutes. Add squash, stock, and lime leaves and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes.



4. Remove lime leaves and purée squash mixture in a blender until smooth. Return to pot over medium-low heat. Add coconut milk and cook for 5 to 10 minutes. Adjust seasoning with salt and pepper to taste. Garnish each serving with Thai basil.



Chef's Tip: If you're unable to find Thai basil, use regular basil or cilantro instead. If kabocha squash isn’t available, use red kuri, butternut, or another winter squash.