4 cups low sodium vegetable broth

8 cloves garlic, peeled and left whole

1 large yellow onion, chopped

1 medium Kabocha squash, seeded and cut into 1-inch chunks

2 packed cups baby spinach

Salt and pepper to taste

crumbled vegan feta cheese for garnish (optional)

Put broth, garlic, onions, and squash into a large pot and

bring to a boil. Reduce heat and simmer at a low boil until

squash is completely soft, about 15 minutes. Mash contents of

pot with a potato masher or for a creamier soup, use an

immersion blender, then add spinach and cook for 2 to 3

more minutes. Season with salt and pepper. Ladle soup into

bowls and garnish with vegan feta cheese if desired.