Kabocha Spinach Soup
I found this easy recipe on the Whole Foods Market web site. It's quick and easy and very yummy. They suggest serving with hearty bread, but I've eaten it over bulgur wheat and that worked great.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
low fat
quick
soup
kabocha
lunch
winter
fresh
lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 large onion chopped
- 1 dash black pepper
- 2 1/7 lbs kabocha squash washed, seeds removed and cut into 1-inch chunks
- 8 small cloves garlic peeled and left whole
- 2 cups chicken broth (water or vegetable stock)
- 2 cups baby spinach leaves
- 1 dash sea salt
- sour cream or grated mozzarella or crumbled feta
- 2 cups water (if 2 cups of broth)
- -- alternate liquid --
- 4 cup water or vegetable broth
- Carbohydrate 14.4907025 g
- Cholesterol 1.225 mg
- Fat 1.245265 g
- Fiber 3.74012507653236 g
- Protein 4.9877375 g
- Saturated Fat 0.440885 g
- Serving Size 1 1 Serving (715g)
- Sodium 1659.8435 mg
- Sugar 10.7505774234676 g
- Trans Fat 0.337745 g
- Calories 77 calories
Bring kabocha squash, onion, and garlic to a boil in 4 cups of water or stock. Simmer at a low boil until squash is completely soft, about 15 minutes. Mash the squash, onion, and garlic with a potato masher in the soup pot. Add the spinach and cook for just a couple more minutes. Season to taste with sea salt and pepper. Garnish with organic sour cream, mozzarella cheese, or crumbled feta.
