Thai 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.
Author: Developed for CFC by Nancy Guppy, RD, MHSc
- 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 litre) Kabocha squash, cubed
- 1 cup (250 ml) light coconut milk
- 6 cups (1.5
litre) low-sodium chicken broth
- 1 tbsp (15 ml) tamari, light,
- 2 tsp (10 ml) fish sauce
- ½ 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
- 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
squashfor 10 minutes until fork tender. Set aside to cool. Remove flesh and measure 4-5 cups (1 to 1.25 litre). 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
foodprocessor 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.
Serving size: 330 g Calories: 190 Fat: 10 g Saturated fat: 3 g Carbohydrates: 13 g Sugar: 3 g Sodium: 350 mg Fiber: 2 g Protein: 13 g Cholesterol: 25 mg