Kabocha Spinach Soup

• 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

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.

kabocha squash, onion, garlic, water, baby spinach, salt, pepper, sour cream, crusty bread

Taken from www.food.com/recipe/kabocha-spinach-soup-108673 (may not work)