• 3 cups roasted kabocha squash - (see notes below if you prefer to boil the kabocha)

• 2½ cups vegetable stock - water can be substituted

• 1 cup lite coconut milk - reserve ¼ cup of coconut milk to drizzle on top

• 2 cloves garlic - roughly chopped

• salt & pepper to taste

• fresh herbs to garnish - I used parsley and cilantro

Optional Flavorings (we recommend adding all of the following)

• 1 tsp ginger - grated

• 1 tsp cinnamon

• 1 tsp nutmeg - for an even nuttier taste

• 1 TBS brown sugar or maple syrup - for added sweetness

• 1 TBS miso - for a more savory flavor