Kabocha Spinach Soup
1 medium-sized kabocha squash, washed, seeds removed and cut into 1-inch chunks
1 large onion, chopped
8 small cloves of garlic, peeled and left whole
4 cups water or vegetable stock
2 cups packed baby spinach leaves
Sea salt and pepper, to taste
Organic sour cream, grated mozzarella cheese, or crumbled feta cheese for garnish
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.
Nutrition Info
Per serving (15 oz-wt.): 90 calories (15 from fat), 2g total fat, 1g saturated fat, 3g dietary fiber, 5g protein, 14g carbohydrate, 5mg cholesterol, 520mg sodium
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