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.
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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|Serving Size: 1 Serving (715g)|
|Recipe Makes: 4|
|Calories from Fat: 11 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.2mg||0 %|
|Sodium 1659.8mg||57 %|
|Potassium 833.9mg||22 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10.8g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 77
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