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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another recipe I copied from the Whole Foods Market. Great vegan dish if served without the garnishes. Ingredients:
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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