Ingredients for 4 servings:
1. 1 medium kabocha squash, washed,seeds removed and cut into 1 inch chunks
2. 1 large onion, chopped
3. 8 cloves garlic, peeled and left whole
4. 4 cups water or 4 cups vegetable stock
5. 2 cups packed baby spinach leaves
6. sea salt, to taste
7. pepper, to taste
8. grated mozzarella cheese or crumbled feta cheese, for garnish
9. crusty bread, for serving
Directions:
1. Bring kabocha squash, onion, and garlic to a boil in 4 cups of water or stock.
2. Simmer at a low boil until squash is completely soft, about 15 minutes.
3. Mash the squash, onion, and garlic with a potato masher in the soup pot.
4. Add the spinach and cook for just a couple more minutes.
5. Season to taste with sea salt and pepper.
6. Garnish with organic sour cream, mozzarella cheese, or crumbled feta.
7. Serve with a thick slice of crusty bread for a warm, satisfying meal.
Enjoy your meal!