Kabocha Spinach Soup

Another recipe i copied from the whole foods market. Great vegan dish if served without the garnishes.

Bring kabocha squash , onion , and garlic to a boil in 4 cups of water or stock.

Simmer at a low boil until squash is completely soft , about 15 minutes.

Mash the squash , onion , and garlic with a potato masher in the soup pot.

Add the spinach and cook for just a couple more minutes.

Season to taste with sea salt and pepper.

Garnish with organic sour cream , mozzarella cheese , or crumbled feta.

Serve with a thick slice of crusty bread for a warm , satisfying meal.

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