Kabocha Squash and Spinach Soup

Kabocha Squash and Spinach Soup

Serves 4

The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there's no need to peel the skin. Serve with a thick slice of crusty bread for a warm, satisfying meal.

  • 4 cups vegetable broth
  • 8 cloves garlic, peeled and left whole
  • 1 large yellow onion, chopped
  • 1 medium kabocha squash, seeded and cut into 1-inch chunks
  • 2 cups baby spinach, packed
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 4 teaspoons grated mozzarella or crumbled feta cheese for garnish
  • 2 teaspoons sour cream
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Put broth, garlic, onions, and squash into a large pot and bring to a boil. Reduce heat and simmer at a low boil until squash is completely soft, about 15 minutes. Mash contents of pot with a potato masher, then add spinach and cook for 2 to 3 more minutes. Season with salt and pepper.Ladle soup into bowls and garnish with cheese and sour cream.

Nutritional Info: 
Per Serving:130 calories (10 from fat), 1g total fat, 0.5g saturated fat, 5mg cholesterol, 950mg sodium, 30g carbohydrate (7g dietary fiber, 6g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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