Kabocha Spinach Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium kabocha squash, washed,seeds removed and cut into 1 inch chunks
• 1 large onion, chopped
• 8 cloves garlic, peeled and left whole
• 4 cups water or 4 cups vegetable stock
• 2 cups packed baby spinach leaves
• sea salt, to taste
• pepper, to taste
• organic sour cream or grated mozzarella cheese or crumbled feta cheese, for garnish
• crusty bread, for serving

Recipe

• 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.