Kabocha Squash Soup

Preheat oven to 400°F. Brush cut sides of squash with 1 tablespoon oil. Place the squash halves, cut- side down, on a rimmed baking sheet lined with parchment paper. Roast until tender, about 30 minutes. Let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape out the flesh and transfer to a medium bowl, along with any juices from the pan; discard skins.

Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add apple and leek; cook, stirring often, until tender and translucent, about 5 minutes. Add ginger, chile and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Increase heat to medium-high. Add broth and the roasted squash (and juices); bring to a boil. Reduce heat to medium and simmer, covered, until the apple and leek are very tender and can be mashed with back of a spoon, about 10 minutes. Remove from heat.

Pour half of the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute; transfer the mixture to a clean saucepan. Repeat the process with the remaining squash mixture. (Alternatively, use an immersion blender to puree soup in pot. Use caution when blending hot liquids.) Bring the pureed squash mixture to a simmer over low heat. Whisk in coconut milk and salt; cook until heated through, about 2 minutes. Garnish with cilantro, coconut flakes and/or more chile, if desired.