Kabocha Spinach Soup

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Kabocha Spinach Soup Ingredients

2 1/7 lbs kabocha squash washed, seeds removed and cut into 1-inch chunks	1 dash Black pepper
1 large onion chopped	Sour cream or grated mozzarella or crumbled feta
8 small cloves of garlic peeled and left whole	2 cups Water (if 2 cups of broth)
2 cups Chicken broth (water or vegetable stock)	-- Alternate Liquid --
2 cups packed baby spinach leaves	4 cup Water or Vegetable broth
1 dash Sea salt

Instructions for Kabocha Spinach Soup

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.



Main Ingredient: KabochaCuisine: Soup

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