In a large stockpot, warm the extra-virgin olive oil over medium-low heat. Add the onion and cook until soft, 8 to 10 minutes. Add the crushed garlic and bay leaves and sauté for an additional 5 minutes until fragrant.
Add the kabocha and cook for about 8 minutes, or until the squash begins to develop some color.
Pour in the broth and bring the soup to a boil. Turn heat to low and reduce to a simmer. Simmer for about 15 minutes. Adjust the heat to medium-low, add the quinoa, and simmer for an additional 15 minutes.
Stir in the soy sauce, or Bragg Liquid Aminos and add the shredded kale, and heat just until the kale has wilted slightly. Serve immediately, paired with some matcha green tea for extra cleansing!
*CK Tip: This squash is found at most of your local grocers, you’ve just probably ignored the poor thing for the last decade. Kabocha is extremely hard to cut, I’ve found that slicing with a ceramic knife versus a chef’s knife eases up on those muscles needed.