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.
INGREDIENTS FOR MAKING SOUP:
- Kabocha squash
- Bacon
- Garlic
- Oil
- Onions
- Tomato
- Coconut milk
- Water
- Ground black pepper
- Salt (as needed)
INSTRUCTIONS FOR MAKING KABOCHA SQUASH SOUP WITH BACON AND COCONUT MILK:
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.
Note:
There is no need to peel the kabocha squash because the skin of the squash becomes tender once it’s cook.
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Kabocha Squash Soup with Bacon and Coconut Milk
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)
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
Nutrition
