Thai Kabocha Squash Soup

Prep Time: 15 min
Cook Time: 1 hr
Serves: 10

Traditional Thai flavours are abundant in this luscious golden soup. Sweet coconut milk is balanced by zesty lime, cilantro and ginger for a truly tropical flavour. Feel free to substitute any dense orange vegetable such as pumpkin or butternut squash if you can’t find Kabocha squash.


2 cups (500 mL) chicken, cooked, shredded
5 tbsp (75 mL) olive oil
2 cups (500 mL) red onions, diced
1 tbsp (15 mL) ginger, grated
4 cups (1 L) Kabocha squash, cubed
1 cup (250 mL) light coconut milk
6 cups (1.5 L) low-sodium chicken broth
1 tbsp (15 mL) tamari, light, gluten free
2 tsp (10 mL) fish sauce
1/2 tsp (2.5 mL) salt
1 cup (250 mL) cilantro
3 tbsp (45 mL) shallots, minced
3 tbsp (45 mL) lime juice
2 tsp (10 mL) lime zest
1 cup (250 mL) green onions, julienned
1 tsp (5 mL) black pepper, freshly ground


1 Heat oil in soup pot over medium-high heat. Sauté onion and ginger until softened, about 5 minutes.
2 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.
3 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.
4 Add chicken to soup and heat through.
5 Add cilantro, olive oil, minced shallot, lime juice and peel from half the lime into food processor or blender. Puree and set aside.
6 To serve, garnish soup with green onions, a generous sprinkle of freshly ground black pepper and the cilantro pesto.