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    Home » Recipes » Filipino Recipes

    Ginataang Kalabasa

    Published: Sep 11, 2020 / Updated: Dec 7, 2021 by Adelyn

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    Tasty and creamy Kabocha squash soup with bacon and coconut milk. A traditional Filipino Squash Soup with bacon, instead of the traditional pork or shrimp.

    creamy squash soup in a mug.

    Ingredients

    • Kabocha squash
    • Bacon
    • Garlic
    • Oil
    • Onions
    • Tomato
    • Coconut milk
    • Water
    • Ground black pepper
    • Salt (as needed)
    ingredients for making squash soup.

    How to make this recipe

    1.Sauté bacon in oil until it starts to turn brown around 5 minutes.

    2. Add the onion, garlic, and tomato.

    3. Sauté for 2 minutes, add the squash and sauté for 3 minutes.

    4. Add water and simmer for 12-15 minutes or until tender.

    5. Season with salt and pepper. Add coconut milk and simmer for 2-3 minutes.

    6. Remove from heat. Serve with rice or biscuits.

    Tips

    There is no need to peel the kabocha squash because the skin of the squash becomes tender once it's cook. 

    squash soup in a mug.

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    Recipe

    Ginataang Kalabasa

    Tasty and creamy squash soup with bacon and coconut milk. A traditional Filipino Squash Soup with bacon, instead of the traditional pork or shrimp.
    5 from 3 votes
    Print Rate Facebook Pin SaveSaved!
    Cuisine: Filipino
    Course: Supper
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 servings
    Calories: 281kcal
    Author: Adelyn

    Ingredients

    • 3 pounds Kabocha squash seeded and chopped to bite-sized pieces
    • ½ to 1 package bacon 500mg, chopped
    • 3 cloves garlic minced
    • 1 tablespoon oil
    • ½ cup chopped onions
    • 1 small tomato sliced
    • 2 cups of coconut milk
    • 2 cups of water
    • ¼ teaspoon ground black pepper
    • Salt (as needed)
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    Instructions

    • Sauté bacon in oil until it starts to turn brown around 5 minutes.
    • Add the onion, garlic, and tomato.
    • Sauté for 2 minutes, add the squash and sauté for 3 minutes.
    • Add water and simmer for 12-15 minutes or until tender.
    • Season with salt and pepper. Add coconut milk and simmer for 2-3 minutes.
    • Remove from heat. Serve with rice or biscuits.

    Notes

    There is no need to peel the kabocha squash because the skin of the squash becomes  tender once its cook. 

    Nutrition

    Calories: 281kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: -2mg | Sodium: 7mg | Potassium: 1073mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3271IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 3mg
    Tried this recipe?Mention @seasiderecipes
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    photo of woman wearing turquoise sweater

    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

    More about me →

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