A half a large kabocha squash, seeded (about 3 to 4 pounds for the half)
1 Tbsp olive oil
Salt
1 1/2 Tbsp olive oil
2 cups chopped or sliced onions
2 ribs of celery, sliced
3 cloves garlic, chopped (about 1 Tbsp)
1 1/2-inch piece of fresh ginger root, peeled and grated
1 1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups of chicken stock
2 teaspoons kosher salt
1/4 teaspoon black pepper
Garnish with lime juice and chopped fresh cilantro