Kabocha Spinach Soup

I’m avoiding both actual work (I should go into the office today, and I will at some point) and personal work (still not done tidying, need to do laundry, working on my portfolio site) so I decided to see what I’m getting in my organic bin this week, and discovered they’re giving me a kabocha squash, which I’ve never cooked with before. And I found this yummy (and easy!) looking recipe on the Whole Foods website. I’ll have to taste it first, but I could easily add cooked chicken or some such I think to add protein.

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
* 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.

Nutrition Info: 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