Kabocha squash soup with coconut milk and lime leaves

Excellent. Spicy but not too hot, with a hint of richness. Vegan but you wouldn't notice.

Ingredient changes: I used red kuri instead of kabocha and did not remove the skin, I used vegetable stock cubes (I don't think this made a big difference with all those big flavors), and I added a bit of oil when roasting. Method changes: I wanted to be able to make a batch of soup as needed, instead of simmering all soup for half an hour. So the evening before I roasted the squash with the onion, coated with a paste of the ginger, lemongrass and garlic and a bit of oil. About an hour before I wanted the soup I steeped the lime leaves in a small pan of boiling water, as if making tea. Just before I wanted the soup I added the vegetables, the "tea", and a bit more water to the blender. I warmed the blended soup and then added the coconut milk, as directed.