Thai Lemongrass Soup with Mushrooms, Squash, and Greens

Ingredients

• 1 clove Garlic
• 1 whole Lemongrass
• 2 ½ cups Vegetable Broth
• 11 oz Kabocha Squash
• 0.17 cup Dried Shiitake Mushrooms
• 2 ¾ cups Fresh Baby Spinach
• 1 whole Green Onions
• ⅛ cup Fresh Cilantro

Instructions

1. In a medium pot, combine the sliced garlic and ¼ cup water. Bring to a simmer over medium heat and cook about 5 minutes, until the water evaporates and the garlic softens.
2. While the garlic cooks, prepare the lemongrass: cut the stalk in half crosswise, then cut the root end in half lengthwise. Smash the top section with the back of a chef's knife to release its aroma.
3. Add the lemongrass, vegetable broth, kabocha squash, and dried shiitake mushrooms to the pot. Bring to a boil, then reduce heat to medium-low. Cover and simmer 15 minutes, or until the squash is tender.
4. Using a slotted spoon, remove and discard the lemongrass pieces. Transfer the mushrooms to a cutting board, trim and discard any hard stems, and thinly slice the caps. Return the mushrooms to the pot.
5. Add the spinach and cook 2 minutes, until wilted. Stir in the scallion and cilantro. Season with salt and pepper to taste, then serve immediately.