Thai Kabocha Squash Soup Recipes

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THAI KABOCHA SQUASH SOUP



Thai Kabocha Squash Soup image

Provided by Pamela

Yield 6, Makes about 8 Cups of Soup

Number Of Ingredients 11

1 3-4 pound kabocha squash, washed, quartered and seeds removed
1 onion, peeled and thinly sliced
½ Tablespoon fresh, peeled ginger, thinly sliced
Optional: 2 Tablespoons pure maple syrup, plus more to taste if you want a bit of sweetness
4 cups chicken or vegetable stock, preferably homemade, divided
2 Tablespoons red curry paste
1 teaspoon sea salt (you will need to double this if your stock is unsalted)
¾ cup full-fat coconut milk, plus more for finishing
2 limes, cut into thirds
handful fresh cilantro or mint leaves, sliced
2 red chiles (either Thai or Fresno,) sliced

Steps:

  • Preheat oven to 350 degrees.
  • Place the squash pieces cut side up in a roasting pan. Divide the ginger slices and maple syrup evenly amongst the squash cavities. Arrange the onion slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 90 minutes until squash is very tender.
  • Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Discard skins. To the soup pot add the onions, ginger (if desired, but this will add strong ginger flavor to the soup) and cooking liquid from the pan.
  • Add the remaining 2 cups of stock, curry paste, sea salt and coconut milk to the soup pot. Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
  • Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Taste for seasoning and add additional salt and/or maple syrup as desired.
  • Ladle soup into bowls and drizzle each with a tablespoon of coconut milk, generous squeeze of lime, herbs and sliced red chiles.

KABOCHA SQUASH AND SHRIMP SOUP



Kabocha Squash and Shrimp Soup image

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Provided by Cynthia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 34m

Yield 4

Number Of Ingredients 8

1 teaspoon olive oil
2 green onions, chopped
2 pounds kabocha squash, peeled and cubed
1 tablespoon dried shrimp
2 teaspoons white sugar
½ teaspoon salt
1 (14.5 ounce) can chicken broth
1 cup water, or as needed

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
  • Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g

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