Acorn Squash and Kimchi Soup

Serves: 4 - 6 

Ingredients	Qty	Prep
Acorn squash	1 medium	wash well
Onion	1 medium	julienne
Garlic	6 cloves	shredded
Ginger	3-inch piece	shredded
Kimchi	2 cups	with juice
Stock	2 tbsp
Water	6 cups
Gochujang	4 tsp
Cannelini beans	2 x 15oz cans	rinsed
Green onion	1 bunch	garnish

Method:

• Cut acorn squash into wedges about 1 inch thick, and leave the peel on
• Combine squash, onion, garlic, ginger, kimchi, gochujang, stock, and water in a large pot and bring to boil on medium-high
• Reduce heat to low and simmer until squash is almost done about 20 - 30 minutes
• Add beans, and salt if needed, and continue to simmer for another 10 minutes. 
• Ladle into bowls and garnish with green onion. Serve with butter croissants, toasted bread, or pasta