Thai Kabocha Squash Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in soup pot over medium-high heat. Sauté onion and ginger until softened, about 5 minutes.
Cut squash in half and remove seeds. Bake cavity side down in a baking dish in a 350°F (175°C) oven until soft and a knife pierces easily through flesh. You can also microwave squash for 10 minutes until fork tender. Set aside to cool. Remove flesh and measure 4-5 cups (1-1.25 L). Add to soup pot.
Stir in coconut milk, chicken broth, Tamari, fish sauce and salt. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Puree with a hand blender.
Add chicken to soup and heat through.
Add cilantro, olive oil, minced shallot, lime juice and peel from half the lime into food processor or blender. Puree and set aside.
To serve, garnish soup with green onions, a generous sprinkle of freshly ground black pepper and the cilantro pesto.
This is a lush smooth soup from Thailand. The artful garnishes make it a real stunner! You can also use another dense orange vegetable such as pumpkin or butternut squash if you can’t find the Kabocha squash.
|Per 330 g serving||Amount|
|Saturated Fat||3 g|
|Per 330 g serving||% Daily Value|