Kabocha Squash Soup with Chicken

Kabocha squash has a taste like butternut squash but with fewer calories. In Japanese restaurants, kabocha is used to make the famous Japanese tempura. This root vegetable is in the winter melon family, and for Asians it is considered a very healthy food.  There are many recipes that use kabocha. Most of them roast the kabocha with some garlic and ginger. Other Asian family recipes frequently use kabocha to make a stew or soup. I love to make soup from kabocha because it is stomach filling with full healthy benefits.  I Will introduce this simple kabocha soup with chicken. If adding extra calories is not a concern, then use the chicken legs with bones and skin.  It is tastier.

Ingredients:
1/2 Japanese kabocha squash, peeled and cut into cubes
1 carrot, sliced
2 stalks celery, sliced
1 cup daikon, cube
Soup ingredients:
1 chicken breast, sliced

6 cup kelp broth*
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 cup chopped white onion
Oil for stir-frying
1/2 tsp salt
1 tsp fish sauce
1/4 tsp black pepper
 
Green onions, chopped or cilantro for garnish

Directions:
*Cut a piece of 5” x 5” Japanese kombu kelp. Wash kelp and place in a pot with 6 cups of water. Let kelp soak for 1 hour. After soaking the kombu, turn the heat to low and slowly bring to boil. When the water starts boiling, remove the kombu and save for a smoothie or whatever your heart desires. The remaining liquid is a kelp broth.
In another soup pot, add a tbs of oil. Stir in garlic, ginger, and onions.

 

Cook for 1 minute or until fragrant. Add chicken and stir to cook for 2 minutes.

 Pour the kelp broth over the chicken and bring to boil (skim off any residue that arises to the top.  Add kabocha, carrots, daikon and celery. Simmer for 10 to 20 minutes or until the vegetables are tender.

Adjust the seasoning. Serve with some chopped green onions or cilantro on top.