Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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
Instructions
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.