2 pounds kabocha squash, cubed (about 1 medium squash)

8 ounces carrots (2 long and thick), peeled and chunked

1 large onion, chopped

2 ribs of celery, chopped

2 cloves garlic, chopped

1/4-inch piece of fresh ginger root, peeled and grated (or 1/2 cube Gefen Frozen Ginger)

1/4 teaspoon Gefen Ground Cumin

1/4 teaspoon cinnamon

2 tablespoons olive oil

2 teaspoons Tuscanini Sea Salt

1/4 teaspoon black pepper

4 cups water (or 5 for a thinner version)