Filipino Roasted Kabocha Soup
This <strong>hearty</strong> and <strong>rich</strong> Filipino kabocha soup is the perfect addition to your Fall dinner table. With hints of <strong>umami</strong> from the shrimp paste, and <strong>creaminess</strong> from the coconut milk, this will for-sure be a comforting bowl to beat the cold weather!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kabocha squash
- 2-3 tbsp olive oil, for roasting
- 2 tbsp unsalted butter
- 1/2 small onion, sliced
- 2 garlic cloves, minced
- 1/2 tsp ginger, minced
- 1/2 - 1 tsp shrimp paste aka. ginisang bagoong (can be substituted with fish sauce)
- 1 can (400 ml) coconut milk
- 1.5 cups water
- 1 tsp lime juice
- Salt, to taste
- Ground black pepper, to taste
Instructions
- 1
Pre-heat your oven to 400 F. Scoop out the seeds, then cut the kabocha into medium-sized chunks. Toss the chunks with olive oil and sprinkle with salt and pepper. Spread them out on a parchment-lined baking tray and bake for 30-45 minutes, or until tender when pierced with a fork.Once tender, let cool slightly. Gently peel off the green skin and discard, leaving the roasted kabocha flesh. Set aside.
- 2
In a sauce pot, melt the butter. Sauté the onions until tender and translucent over medium heat. Add in the garlic and ginger, and continue to sauté for one minute until fragrant. Finally stir in in the shrimp paste, and sauté for an additional one minute.
- 3
Pour in the coconut milk and water, and add in the roasted kabocha chunks. Bring this to a boil, then let simmer for 10 minutes with a lid, stirring occasionally to prevent the bottom from burning.
- 4
At this point, you can either blend the soup using an immersion blender or a stand blender. If using a stand blender, start by blending at the lowest setting (or even try "pulsing" it a couple times) to break up the larger chunks of kabocha (so that we minimize accidents!). Slowly increase the speed until the soup becomes smooth and creamy.
- 5
Taste the soup. Season with lime juice, salt, and pepper to taste.
- 6
Serve with a side of toasted bread. Enjoy!