Kabocha Squash and Spinach Soup

Serves 4
Time 35 min
Kabocha Squash and Spinach Soup

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:

VegetarianVegetarian
Low FatLow Fat

Ingredients

    4 cupsvegetable broth
    8 clovesgarlic
    1 largeyellow onion, chopped
    1 mediumkabocha squash, seeded and cut into 1-inch chunks
    2 cupsbaby spinach, packed
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    4 teaspoonsgrated mozzarella or crumbled feta cheese for garnish
    2 teaspoonssour cream

Exclusively for Prime members in select ZIP codes.

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

1g

Saturated Fat

0.5g

Cholesterol

5mg

Sodium

950mg

Total Carbohydrate

30g

Dietary Fiber

7g

Total Sugars

6g

Protein

4g

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.