Kabocha Spinach Soup

A reader sent us this lovely soup combining the sweetness of winter squash with savory onion, garlic and baby spinach. 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.

Ingredients:

Serves 4
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

How to prepare:

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.