Kabocha Spinach Soup

1 medium-sized kabocha squash, washed, seeds removed and cut into 1-inch chunks
1 large onion, chopped
8 small cloves of garlic, peeled and left whole
4 cups water or vegetable stock
2 cups packed baby spinach leaves
Sea salt and pepper, to taste
Organic sour cream, grated mozzarella cheese, or crumbled feta cheese for garnish

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.

Nutrition Info
Per serving (15 oz-wt.): 90 calories (15 from fat), 2g total fat, 1g saturated fat, 3g dietary fiber, 5g protein, 14g carbohydrate, 5mg cholesterol, 520mg sodium