Making soup on a weeknight is easier than you might think and it’s a really healthy and filling way to end the day. This one came out of what I had on hand but was definitely inspired by flavor combos I discovered while traveling in Bali a few years ago. Toss both Kabocha and butternut squash (seeded and in big wedges) with coconut oil, onion, peeled chunks of ginger root, and salt and pepper. Roast at 350 degrees until tender, then scoop the squash flesh, onion, and ginger into a blender, add stock, and blend away, drizzling in more stock until soup reaches desired consistency. Definitely squeeze some lime on it and if you’re feeling fancy, you can garnish with a bit of fried shallot and lime zest—it’s always nice to have a pretty plate!