1/2 kombacha squash
1 medium onion
4 cloves of garlic
2 to 3 stemps of thymes
2 cups chicken stock mixed with 2 cups of water
1 handful of chopped kale leaves
Sprinkle salt and olive oil in the squash and baked in 400 f oven for 30 minutes. Saute minced garlic and onion until fragrant. Add chicken stock and water bring to broil and reduce heat to simmer.
Scoop out the squash flesh and add to the soup. Continue cook to desired thickness and add the kale leaves. Add salt and pepper, serve the soup with garlic bread or sandwich. Hot or room temperature.