Kabocha Squash Soup and Cinnamon Raisin Mochi

Last week, in one of my usual fridge trolling sessions, trying to figure out what would be worth cooking as opposed to ordering Wild Ginger (maybe the world's best vegan Chinese food), I came across a lone brick of cinnamon raisin mochi.  It's one of those things I oooh and aaaah over in the supermarket, buy, and bring home, and it sits there forever cause I never go in the fridge to find dessert and feel like it's too "sweet" to use for dinner.

That said, it was the perfect garnish for this supersimple, grounding, healing soup that needed a little umph that could stand up to it's inherent healthy deliciousness.

Here's how I did it:

Ingredients:

• 1 large kabocha squash, large chopped
• 2 yellow onions, chopped
• 6 tablespoons of saute oil (a combination of coconut, olive, and sesame oils)
• sea salt to taste
• 4-6 cups of water (depending on how thick you like your soup)
• cinnamon raisin mochi cut into 1" squares

1. In a large soup pot saute the onions in apx 4 tablespoons of the  oil.
2. Sprinkle with the salt.
3. Add the squash and water and bring to a boil.
4. Reduce to a rolling simmer and cook for 45min-1hr until the squash starts to disintegrate.
5. Using an immersion blender, blend the soup to your desired consistency.  I like mine a little chunky, but it's up to you how pureed you want it.
6. Once the soup is ready, in a separate pan (cast iron preferably), heat 1-2 tablespoons of the oil.
7. Once the oil is hot, add the mochi filling the pan, but not letting them touch.
8. Cover the pan and let it cook for 2-3 minutes until the bottoms are just browned.
9. Flip the squares and cook, covered, for another 2-3min until the flip side is browned and they start to melt a bit in the center.
10. Serve immediately on top of the soup.
11. Enjoy wholeheartedly:)