Cabbage Soup with Buttercup Squash

2 tablespoons extra virgin olive oil
1 Red Dog Farm Leek, diced
1 medium Red Dog Farm Carrot, diced
2 Celery stalks, diced
1 cup fresh Parsley, finely chopped
4 large Garlic cloves, minced
1 pound Red Dog Farm Green Cabbage, cored and shredded
8 cups vegetable broth
1 pound Buttercup Squash, peeled, seeded and diced (about 2 cups)
1 (14-ounce) can diced tomatoes, with liquid
1/2 cup quinoa
Freshly ground pepper
Freshly grated Parmesan cheese (for garnish)

Heat olive oil over medium heat in a large, heavy-bottom stock pot. Cook the leek and garlic until the onion is soft, 3 to 4 minutes. Add the carrot and celery, and continue to cook on medium-low heat, until the vegetables are tender, 5 minutes. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is soft, 5 to 10 minutes. Add the buttercup squash, tomatoes, and broth and bring to a low boil. Reduce the heat, add salt to taste, and simmer 30 minutes to 1 hour until the squash is tender. Add the cooked quinoa and parsley. Taste and adjust salt. Add freshly ground pepper. Serve with freshly grated Parmesan.