This is the soup I made for (part of) dinner on Friday the 13th.

Simple, Seasonal, Scrumptious
Recipe:	Kabocha Broccoli Soup
Yield:	5 +					Date:	1/13/12
	Portion Size:	2 cups			Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
1	medium	baked kabocha squash		1. bake in preheated 350 F oven for 45 - 60 min, turning over once
				2. once squash cools: cut off skin
				3. cut squash in half and remove seeds & strings then quarter
2	Tblsp	olive oil
1	medium	onion (or large leek)		4. cut onion  or leek into large chuncks then soften in olive oil
				in a stock pot on the stove over medium-low heat (3-5 min)
1	med / med-lg	head of broccoli (or large bunch of rapini)		5. clean and cut into large chuncks
				6. add to pot of softened onion along with squash pieces
6	cups	boiling water		7. Add to stock pot, cover and simmer for 7 minutes
				8. remove from heat, transfer (in 2 or more batches) to vita mix
				and blend on high 1 min or until soup is completely smooth
				and all ingredients are integrated.
				9. return soup to pot to reheat / reduce to desired consistency
				if you would like a thicker soup
				10. Season and serve
					I used 2 tsp salt & 1/4 to 1/2 tsp freshly
					ground peppercorn.
					~I would also suggest substituting 1/2 tsp
					finely ground dried chili flakes for the pepper
Garnish suggestions: chopped fresh parsley; chopped fresh mustard greens; garlic and/or pepper infused olive oil