ASIAN KABOCHA SOUP
Often overlooked kabocha squash are widely available in the market. They are perfect to make this beautiful, creamy soup with fragrant Thai flavors.
Provided by mauigirl
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil.
- Brush flesh side of squash with vegetable oil. Place halves, flesh down, on prepared baking sheet. Bake until tender, 50 to 60 minutes. Let cool. Scoop out flesh and set aside.
- Heat olive oil in a large, heavy pot over medium heat. Add chopped onion; cook and stir until translucent, about 10 minutes. Add garlic and ginger root; cook until fragrant, about 1 minute. Stir in red curry paste. Add cooked squash. Stir in Swanson® Unsalted Chicken Broth and coconut milk. Bring to a boil; reduce heat and simmer 30 minutes. Remove from heat. Season with salt and pepper.
- Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Add additional Swanson® Unsalted Chicken Broth to bring the soup to your preferred consistency.
- Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of fresh lime juice.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 28.2 g, Fat 29.6 g, Fiber 4.7 g, Protein 7.1 g, SaturatedFat 19.5 g, Sodium 316.5 mg, Sugar 10 g
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Ali Tarhini
[email protected]★★★★
Ali Hade
[email protected]I added some shredded chicken to the soup and it turned out great! The chicken added an extra layer of flavor and made the soup more filling.
Latsyrc Oreom
[email protected]This is my go-to soup recipe when I'm feeling under the weather. It's comforting and always makes me feel better.
ShahJahan 70
[email protected]The soup was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chili paste.
John Mwasame
[email protected]I'm not much of a cook, but this recipe was simple enough for me to follow. The soup turned out delicious and my friends loved it!
MD MISTAR RAHMAN
[email protected]Not a fan of kabocha squash, but this soup changed my mind. The sweetness of the squash paired perfectly with the savory broth.
Waqar Magsi
[email protected]This soup is a lifesaver on busy weeknights. It's quick, easy, and always a hit with my family. Thanks for sharing this recipe!
koekemoer Ansune
[email protected]Easy to make and packed with flavor. I especially enjoyed the crispy shallots on top, they added a nice textural contrast.
Malik Duncan
[email protected]Followed the recipe to the T, but the soup turned out bland. Maybe I should have added more spices?
Amir ghouri
[email protected]The Kabocha soup was a pleasant surprise. I wasn't expecting much, but the flavors really came together nicely. The ginger and lemongrass added a nice depth of flavor.
Angela Kabelu
[email protected]Tried this recipe and it turned out amazing! The soup was creamy, flavorful, and the kabocha squash added a unique sweetness. Definitely a keeper!
Philda Setlogana
[email protected]This Asian kabocha soup was a delightful journey for my taste buds. The harmony of flavors - sweet, savory, and a hint of spice - was simply magical. The soup had a velvety texture, with each spoonful bringing a burst of warmth and comfort.