Cut the squash in half and scoop out the seeds, goop and stringy things. Cut the scooped out halves into 4-5 wedges depending on the size of the squash. Lay on its flat side so you have a stable working surface and cut off the rough green skin. Cut the wedges into bite size pieces.
Lay the pieces on a sheet pan. Line it with aluminum foil or a Silpat for easy clean up. Drizzle 1 tablespoon of melted coconut oil over the top and toss so all the pieces are coated. Sprinkle on a ½ teaspoon of Herbamare or salt before roasting.
Roast the squash for 30-40 minutes until the squash is tender and can be easily pierced with a fork.
Put the squash, vegetable broth, brown sugar, salt and red pepper flakes into a blender. Blend until smooth. Sprinkle with dried basil and serve warm.
Notes
Recipe adapted from PBS
Recipe by Sarah 'n Spice at https://sarahnspice.com/kabocha-squash-soup/