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
- 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
- 1/4 teaspoon ground black pepper
- 4 teaspoons grated mozzarella or crumbled feta cheese for garnish
- 2 teaspoons sour cream
Combine broth, garlic, onions, and squash in a large pot and bring to a boil over medium heat. 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, until the spinach is wilted. Season with salt and pepper. Ladle soup into bowls and garnish with cheese and sour cream.
Per serving: 130 calories (10 from fat), 1g total fat, 0.5g saturated fat, 5mg cholesterol, 950mg sodium, 30g carbohydrates (7g dietary fiber, 6g sugar), 4g protein.
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.
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