Kabocha Squash and Spinach Soup
4

Serves 4

A reader sent us this lovely soup combining the sweetness of winter squash with savory onion, garlic and baby spinach. 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.

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    Ingredients: 
    • 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 salt
    • Ground black pepper, to taste
    • 4 teaspoons grated mozzarella or crumbled feta cheese for garnish
    • 2 teaspoons sour cream
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    Method: 

    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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