Coconut Kabocha Soup
An easy and wholesome soup for the coming winter months. Squash is a major product during these colder times, and this Japanese pumpkin is an amazing and versatile vegetable to use in your kitchen if you want to change things up!
This soup is typically used in Vietnamese cuisine with pairings such as shrimp, and pork. I personally love the sweeter version of this, and utilizing whatever vegetables you have left over in your fridge!
Let’s make our Coconut Kabocha Soup!
1 kabocha squash
4 cloves of minced garlic
1 cup of broccoli
half a bag of spinach
olive oil
Seasonings:
1 tablespoon of onion powder
1 tablespoon of garlic powder
2 tablespoons of chicken bouillon
1 tablespoon of mushroom powder
3 tablespoons of fish sauce
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of white pepper
1 teaspoon of black pepper
4 cups of water
1 can of coconut milk or cream (based on creaminess preference)
Directions:
Preheat your oven to 375 degrees
Liberally rub olive oil on your kabocha squash, then cover with aluminum foil
Bake for 40 minutes
After, take out your kabocha squash and let cool
Microwave your broccoli in a bag with a teaspoon of water for 1 minute
In a large pot add olive oil to the bottom of the pan, just in enough for the vegetables not to stick
Heat your pot to medium heat
Add in your cooked broccoli, and stir
Add 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of mushroom powder, 1 teaspoon of white pepper, 1 teaspoon of black pepper, add saute your broccoli lightly
Add in 1 teaspoon of sesame oil and add in your half bag of spinach and cook until slightly wilted (about two minutes)
Cut your cooled kabocha squash in half, and scoop out your seeds
Cut your kabocha squash in quarters then add in to your pot
Add more oil if its sticking to the bottom of the pot
Add in your four cloves of minced garlic and saute lightly
Stir lightly and then add in your four cups of water
Turn your heat to medium high, and add 2 tablespoons of chicken bouillon, 3 tablespoons of fish sauce and 1 teaspoon of soy sauce and stir, then cover your pot to let it cook for 3-5 minutes or until boiling
Once boiling, lower your heat to the lowest setting, stir, then add in 1 can of coconut milk/cream.
Stir and taste for salt and pepper
Serve with rice!
