Kabocha Squash and Spinach Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 bowls

Ingredients:

• 1 kabocha squash
• 7 mushroom
• 1 handful spinach
• 1 tomato
• 1 can chicken broth
• Dash salt
• Dash sugar
• 1 cup water

Steps:

1. Cut off the skin of the kabocha with a knife, and cut into square pieces.

 
2. Wash and dice mushrooms thinly.

 
3. Wash tomato and cut into your desired size (I cut into 6 pieces).
4. I used a handful of spinach and washed it. You can use more if you like.
5. In a large pot, add a can of chicken broth and a cup of water over medium heat until boiling. Add mushrooms, kabocha, dash of sugar and salt. Reduce heat. Cover with lid and cook for 10 minutes.

 

 
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6. Add spinach and tomato, cover the lid and cook for additional 5 minutes.

Judy
Gold Post Medal for All Time! 677 Posts

June 8, 20171 found this helpful

This looks delicious. Thank you for posting.