Kabocha squash soup

Since we are body-mind-spirit beings, I thought I'd share a favorite food recipe with you. It's perfect for the season, and in fact, I made it today for a vegetarian Thanksgiving feast.

So here we are, with approximate quantities (I never measure when cooking)

1 kabocha squash, medium size (~ 2 pds)

1.5 inch piece of fresh ginger

2-3 garlic cloves, chopped

handful of golden raisins or currants

handful of pine nuts

Wash and cut squash in quarters (that's the hardest part! May have to microwave for a few seconds to soften the skin). Scoop out sees, but do NOT peel the squash! The green peel adds most of the flavor, and it blends easily once cooked.