Kabocha Squash soup with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 lbs chicken breasts, cubed1 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 5 cups low sodium, 99% fat free chicken broth2 cups packed baby spinach leaves sea salt and pepper, to taste organic sour cream, grated mozzarella cheese, or crumbled feta cheese for garnish
Season chicken with salt and pepper. Saute chicken in olive oil. Remove chicken from pot and keep warm. Add onion and saute until clear. Add garlic and saute half to one minute. Add kabocha squash and broth. Bring to boil. 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 or, even better, use a wand blender. Add chicken and 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.
Makes six 1-1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user COBANION.
Mash the squash, onion, and garlic with a potato masher in the soup pot or, even better, use a wand blender. Add chicken and 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.
Makes six 1-1.5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user COBANION.
Nutritional Info Amount Per Serving
- Calories: 224.3
- Total Fat: 5.0 g
- Cholesterol: 72.3 mg
- Sodium: 822.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.9 g
- Protein: 32.3 g
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