Kabocha Squash soup with Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Kabocha Squash soup with Chicken calories by ingredient
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Number of Servings: 6


    1.5 lbs chicken breasts, cubed
    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
    5 cups low sodium, 99% fat free chicken broth
    2 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.

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