When the days grow cooler and the leaves start to turn, there’s nothing quite like a bowl of comforting soup to warm the soul. This Kabocha Chicken Soup is my go-to recipe for those chilly evenings when I crave something hearty yet nourishing.
With its vibrant orange hue and the sweet, nutty flavor of kabocha squash, this soup not only delights the taste buds but also fills the kitchen with a cozy aroma that beckons you to the table.
Join me as I share this simple, satisfying recipe that’s perfect for family gatherings or a quiet night in. Let’s dive into the deliciousness!
How To Make Kabocha Chicken Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Fusion
Yield: Serves 4
Equipment Needed
- Large pot or Dutch oven
- Knife
- Cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1 medium kabocha squash (about 2 pounds), peeled, seeded, and diced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Step 1: Sauté The Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 2: Add The Chicken
Add the chicken pieces to the pot. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Step 3: Incorporate The Kabocha
Add the diced kabocha squash to the pot. Pour in the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the kabocha is tender.
Step 4: Blend In Coconut Milk
Once the kabocha is soft, stir in the coconut milk. Allow the soup to heat through for another 5 minutes, adjusting seasoning as needed.
Step 5: Serve And Garnish
Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your warm, comforting Kabocha Chicken Soup!
Nutrition Facts Of Kabocha Chicken Soup
- Calories: 320
- Protein: 24 g
- Fat: 16 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Sugar: 5 g
Tips And Variations Of Kabocha Chicken Soup
Experiment With Flavors
- Try adding a splash of lime juice for a zesty twist.
- Incorporate other vegetables like carrots or bell peppers for added nutrition.
- For a vegan version, substitute chicken with tofu and use vegetable broth.
Health Benefits Of Kabocha Chicken Soup
Nutritious Ingredients
Kabocha Squash: Rich in vitamins A and C, fiber, and antioxidants, kabocha is a powerhouse for immune support.
Chicken: A great source of lean protein, chicken helps with muscle repair and overall health.
Coconut Milk: Contains healthy fats that provide energy and may help with heart health.
Special Note
Kabocha Chicken Soup is not just delicious; it’s also versatile. Feel free to customize it based on what you have in your pantry. I often add leftover vegetables or grains to make it even heartier!
Conclusion
kabocha chicken soup is not just a comforting dish; it’s a delightful blend of flavors and textures that warms the soul. The natural sweetness of the kabocha squash complements the savory chicken, creating a hearty meal perfect for any time of year.
Whether you’re seeking a nourishing option on a chilly day or simply want to impress your guests with a unique recipe, this soup fits the bill beautifully.
I hope you enjoy making it as much as I do, and don’t hesitate to add your own twist to make it your own. Grab a bowl, cozy up, and savor every spoonful of this delicious creation!
kabocha chicken soup
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1 medium kabocha squash about 2 pounds, peeled, seeded, and diced
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Step 1: Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 2: Add The Chicken
- Add the chicken pieces to the pot. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Step 3: Incorporate The Kabocha
- Add the diced kabocha squash to the pot. Pour in the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the kabocha is tender.
Step 4: Blend In Coconut Milk
- Once the kabocha is soft, stir in the coconut milk. Allow the soup to heat through for another 5 minutes, adjusting seasoning as needed.
Step 5: Serve And Garnish
- Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your warm, comforting Kabocha Chicken Soup!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.