Kabocha Spinach Soup

Another recipe I copied from the Whole Foods Market. Great vegan dish if served without the garnishes.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

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.