“Another recipe I copied from the Whole Foods Market. Great vegan dish if served without the garnishes.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 medium kabocha squash, washed,seeds removed and cut into 1 inch chunks
  • 1 large onion, chopped
  • 8 cloves garlic, peeled and left whole
  • 4 cups water or 4 cups vegetable stock
  • 2 cups packed baby spinach leaves
  • sea salt, to taste
  • pepper, to taste
  • organic sour cream or grated mozzarella cheese or crumbled feta cheese, for garnish
  • crusty bread, for serving

Directions

  1. Bring kabocha squash, onion, and garlic to a boil in 4 cups of water or stock.
  2. Simmer at a low boil until squash is completely soft, about 15 minutes.
  3. Mash the squash, onion, and garlic with a potato masher in the soup pot.
  4. Add the spinach and cook for just a couple more minutes.
  5. Season to taste with sea salt and pepper.
  6. Garnish with organic sour cream, mozzarella cheese, or crumbled feta.
  7. Serve with a thick slice of crusty bread for a warm, satisfying meal.

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