Kabocha squash and spinach soup

Pulled this recipe from my Whole Foods iPhone app. (If you have an iPhone, I seriously recommend getting this app.) I love squash and when I was at the farmer’s market on Sunday, I saw a beautiful kabocha squash. To my knowledge, I’d never tried it before, so I picked one up — there was bound to be some way to eat it, right? (Plus, Teri recently professed her love for kabocha and made it sound really easy and good. Gotta love some good word of mouth, right?) The fall weather that is slowly, but surely making its presence known in the Bay area added to my enthusiasm for culinary adventure this evening.

Here goes . . .

1 medium kabocha squash, cut into 1″ chunks
2 cups spinach, packed
1 medium yellow onion, chopped
8 cloves garlic (I used 2 tsp of pre-minced garlic, so I really don’t know how close I got to this estimate)
4 cups vegetable broth
salt and pepper to taste
shredded mozzarella or crumbled feta to garnish
sour cream

Put broth, squash, onion and garlic into a pot and bring to a rolling boil. Boil until kabocha squash is soft (about 15 minutes). Use a potato masher to mash squash. Add spinach and cook for another 5 minutes. Serve, salt and pepper to taste, and garnish with sour cream and/or feta.

My modifications: I used feta and sour cream, but when I went back for a (smaller) second bowl (hey, it’s 130 cal per serving – ain’t no shame in going back for seconds), I used goat cheese instead of feta. DELISH!

 

Kabocha spinach soup.

 

A casualty of cooking — my poor, broken wine glass. It slipped out of my hand as I was pulling it out of the cabinet and smashed on the granite counter. There was glass EVERYWHERE. That was fun. On the bright side: I couldn’t remember the last time I’d swept my floor and now I can — today. It was also from IKEA — it was cheap.

 

Broken wine glass. (Sad. So very sad.)

 

The recipe made four servings — and I mean HEARTY servings. I put some in a container for tomorrow’s lunch and I STILL had enough to freeze two servings. Wow!

Also on tonight’s agenda:
– a glass of cabernet sauvignon (okay, two)
– pieces of chocolate (72% cacao, baby!)
– curling up with a book, my chocolate and wine in bed
– early bedtime

Do you like squash? What are you cooking lately? Any seasonal foods working their way onto your menu these days?

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5 responses to “Kabocha squash and spinach soup

  1. um, HOLY that looks so good!!! You were so much more creative with that squash than I was!

    Sad about the broken wine glass. 😦 I also had a glass of cabernet sauvignon last night. OK, fine, I had two glasses as well. hehe 🙂

    • Creative . . . You are too kind! I absolutely relied on that app because I had no idea what to do with it! I’m happy to report that this recipe popped up when I searched “kabocha squash.” You should definitely give it a shot — yum!

  2. I too have been using some seasonal produce. In fact, I currently have an acorn squash in the oven baking. I’m not sure what I’m going to DO with it once it is done, but I’m thinking of just mixing it with some sauted onions, spinach and tomatoes and brown rice and calling it: DINNER. Haha.

    I’m going to google a kum-whatever-cha squash right now so I know what it looks like and I’ll pick one up this weekend. Your soup sounds yummy and hearty … can’t wait to try it.

  3. That looks a lot better than my result.

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