Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping Food

VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING

Vietnamese Kabocha Squash Soup with Crunchy Pork and Herb Topping image

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

Ingredients

6 small kabocha squash, peeled and seeded, cut into 1-inch pieces, about 4 cups
kosher salt, to taste
pepper , to taste
4 cups chicken broth
1/2 cup pork rinds
1/4 cup cilantro leaves and tender stems, loosely packed, plus more for serving
2 tablespoons lime juice
2 teaspoons fish sauce
1 jalepeno
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 teaspoon fennel seeds
1 teaspoon coriander seeds

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

Roasted Kabocha Squash image

Simple, easy recipe.

Provided by D. Shiznit

Categories Side Dish Vegetables Squash

Time 45m

Yield 4

Number Of Ingredients 3

Ingredients

1 kabocha squash, cut into wedges and seeded
sea salt to taste
1 tablespoon olive oil, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g

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