Kabocha Squash and Spinach Soup

17 Feb

Kabocha Squash and Spinach Soup

Ingredients:

4 cups chicken broth
1 tsp garlic powder
1 large yellow onion, chopped
1 medium kabocha squash seeded, peeled and cut into 1-inch chunks
½ teaspoon salt
Ground black pepper to taste
1 teaspoon ground cumin
¼ teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 packed cups baby spinach (really stuff it in there)
Sour cream
Mozzarella

Procedure:

Peel, core and chop squash.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put broth, garlic, onions, and squash into a large pot and bring to a boil.

 

 

 

 

 

 

 

 

Reduce heat and simmer at a low boil until squash is completely soft, about 25-30 minutes. Mash contents of pot with a potato masher,

 

 

 

 

 

 

 

 

add seasonings, then add your two cups crammed packed spinach and cook for 2 to 3 more minutes.

 

 

 

 

 

 

 

Ladle soup into bowls and garnish with cheese and sour cream. Serve with bread.

2 Responses to “Kabocha Squash and Spinach Soup”

  1. Cree Coulson February 17, 2012 at 7:24 pm #

    I love pumpkin soup,will be trying this real soon,thank you..

  2. Cree Coulson February 17, 2012 at 7:25 pm #

    It looks really yummy,besides very healthy.!!!!!!!!!!

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