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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.