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PrintThai Kabocha Squash Soup
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.
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.
![[+]](/images/uploads/recipes/2010/Dec/30/431_view.jpg)
Thai Kabocha Squash Soup
2 cups
chicken, cooked, shredded
500 mL
5 Tbsp
olive oil
75 mL
2 cups
red onion, diced
500 mL
1 Tbsp
ginger, grated
15 mL
3 lb
Kabocha squash
1.5 kg
1 cup
light coconut milk
250 mL
6 cups
low-sodium chicken broth
1.5 L
1 Tbsp
Tamari, light, gluten free
15 mL
2 tsp
fish sauce
10 mL
1/2 tsp
salt
2.5 mL
1 cup
cilantro
250 mL
3 Tbsp
shallots, minced
45 mL
3 Tbsp
lime juice
45 mL
2 tsp
lime zest
10 mL
1 cup
green onion(s), julienned
250 mL
1 tsp
black pepper, freshly ground
15 mL
Preparation
Serves 10
Cook time :
1 hour
|
Preparation time :
15 min
Thai Kabocha Squash Soup
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 (180°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.
Notes: 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.
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