Contributed by (Recipe adapted from “Tiny Tummies” at www.tinytummies.com)

Ingredients

1 medium Kabocha squash (about 3 pounds)
1 Tbs Olive oil
1 Onion, chopped
1 Garlic clove, minced
3 C Vegetable broth
3 C canned diced Tomatoes, divided
1 tsp fresh Thyme, chopped
Salt and ground pepper to taste

Instructions

Cut the squash in half, scoop out the seeds, and cut each half into 3 wedges. Arrange wedges in a steamer basket in a large pot of water. Add water to just below
the basket, bring to a boil, lower the heat, cover and steam the squash until tender,
about 25 minutes. When squash is cool enough to handle, scoop flesh out of the skins and set aside. In a large saucepan, heat the oil. Sauté the onion and garlic until the onion is translucent, 5 to 7 minutes. Add the broth, squash and 1 cup of the tomatoes and simmer for 10 minutes. Puree the soup in a blender or food processor in several batches. Return the soup to the pot, add the remaining tomatoes, thyme, and salt and pepper
to taste. Heat through and serve.

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