1 Small Orange Kabocha Squash (or other hearty orange squash), peeled & cut into cubes

5 C Carrots, peeled & cut into coins

1 tsp Salt

1 Tbsp Olive Oil

Ground Pepper

2 tsp Fresh Chopped Garlic

Whole Milk Ricotta, 1 Tbsp per bowl for garnish

Olive Oil & Pepitas for garnish

Saute garlic in Olive Oil in a medium sized saucepan until tender (not brown).  Add carrots, squash, salt, and pepper to taste.  Cover the ingredients with water and bring to a boil. Once boiling, reduce heat to low and bring to a simmer. Simmer covered about 20 min or until carrots and squash are tender. Remove from heat and puree the entire contents of the pot in a blender.

Serve in large bowls. Top with a scoop of ricotta, a drizzle of olive oil and a sprinkle of roasted pepitas. Enjoy! (Your spleen and stomach will thank you).