KABOCHA SQUASH AND SHRIMP SOUP
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
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
SHRIMP STEW WITH KABOCHA SQUASH AND OKRA
Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- Toss shrimp, ginger, and paprika in a large bowl; season with salt and pepper.
- Heat 3 tablespoons oil in a large saute pan over medium-high heat until hot but not smoking. Working in batches, and adding more oil as needed, cook shrimp, turning once, until browned on both sides, about 4 minutes total. With a slotted spoon, transfer to a plate to cool; keep pan on stove with heat turned off.
- Set aside 6 shrimp for garnish. Shell remaining shrimp, transferring shells and heads to a large square of cheesecloth as you work. Set aside shrimp; tie cheesecloth securely into a bundle.
- Add remaining tablespoon oil to pan, along with shallots, garlic, chile, and cumin. Cook, stirring, over medium heat for 1 minute. Stir in squash; add cheesecloth bundle and 1 cup water. Reduce heat to medium-low. Cover; simmer until squash begins to soften, about 15 minutes.
- Stir in coconut milk and okra. Simmer, covered, until squash is cooked through and soft and the sauce is thick, about 30 minutes. Transfer cheesecloth bundle to a sieve set over the pan; squeeze liquid into sauce, and discard bundle. Stir in reserved shelled shrimp and cilantro. Season with salt and pepper.
- Divide among small serving bowls. Garnish with reserved shell-on shrimp, and, if desired, cilantro leaves.
VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING
A simple-to-prepare soup recipe that's perfect for lunch or dinner, combining the flavors of caramelized onions, garlic, toasted fennel, and coriander seeds with kabocha squash and a crunchy pork rind and herb topping.
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
- Meanwhile, combine pork rinds and cilantro in a food processor, such as the Braun MultiQuick 7 Immersion Hand Blender with the chopper attachment. Pulse until finely chopped. Set aside.
- With a hand blender such as the Braun MultiQuick 7 Immersion Hand Blender, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
- Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.
ROASTED KABOCHA SQUASH SOUP
The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or sugar pumpkin are the best alternatives); choose a squash that feels heavy for its size and is free of soft spots.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h5m
Yield Makes about 6 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees with rack on the top third. Cut squash in half, scoop out seeds, then cut into 2-inch wedges. Combine squash, onion, and garlic on a rimmed baking sheet. Drizzle generously with oil and season with salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and flipping vegetables halfway through (remove garlic and reserve if browning too quickly). Let cool slightly; when cool enough to handle, remove skins from squash and discard.
- Heat 2 tablespoons oil in a large saucepan over medium-high. Add chile strips and spices; toast, stirring occasionally, until fragrant and chile has softened slightly (1-2 minutes). Add roasted vegetables and broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, prepare garnishes: Using tongs, roast corn over an open flame on medium-high, or under the broiler, turning occasionally, until kernels are tender and charred in spots, about 6 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off of cob. Heat pepitas in a small skillet over medium-high, stirring, until toasted and popping (about 4 minutes). Set aside. To make crema, mix sour cream and 2 tablespoons water.
- In batches, puree soup in a blender. Season with salt. Strain for smoother texture, if desired. Return blended soup to the pot and reheat gently on the stove. Divide into bowls and serve with blackened corn kernels, toasted pepitas, crema, and lime wedges.
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