Wash and then cook the whole Kabocha in a slow cooker on low until soft (4-6 hours). Cut the kabocha into pieces. Scoop out the seeds with a spoon and remove the skin. Dice them further to smaller cube sizes.

Turn slow cooker to HIGH. Add 2 tbsp butter or avocado oil, add diced shallots (onion). Season with a small pinch of salt and saute until fragrant (about 30 minutes?). Add ginger, turmeric and cinnamon powder and stir until fragrant. Add diced kabocha, season with another pinch of salt. Saute for a few additional minutes.

Add stock, should be just enough to cover the squash. Scrape any fond off the sides. Add black pepper. Give a stir and cover with a lid. Cook on low heat until the squash turns soft and flavors are blended.

Use an immersion blender (or scoop the squash to a regular blender) to blend the squash until creamy smooth. Reheat the squash soup over medium-low heat and add coconut milk to your desired consistency. I had to add coconut milk to thin it in the blender!

Grate a 1 teaspoon of frozen ginger, give a quick stir and see if you’d like to add more spices (added another half Tblsp cinnamon). Serve hot or slightly chilled with any protein of your choice or top with some simple kale sauté.

John felt it needed to be creamier, so he added milk to taste

Simple Caramelized Kale sauté:

Preheat a large skillet over medium-high heat. When hot lower the heat to medium. Add 2 tbsp avocado oil and sliced shallots. Season with a small pinch of salt and sauté until fragrant

Add roughly chopped kale leaves. Keep sautéing for a few additional minutes. Add 1-2 tbsp broth and lower the heat to medium-low. Cover the skillet with a lid and allow kale to cook a few additional minutes. Season with a bit more salt and drizzle with a bit extra virgin olive oil and serve immediately.