Kabocha Spinach Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 medium kabocha squash, washed,seeds removed and cut into 1 inch chunks
- 1 large onion, chopped
- 8 cloves garlic, peeled and left whole
- 4 cups water or 4 cups vegetable stock
- 2 cups packed baby spinach leaves
- sea salt, to taste
- pepper, to taste
- grated mozzarella cheese or crumbled feta cheese, for garnish
- crusty bread, for serving
directions
- 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.
- Serve with a thick slice of crusty bread for a warm, satisfying meal.
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Reviews
RECIPE SUBMITTED BY
mermaidmagic
Boston, MA
I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion.
Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!