n the Philippines, we use the Asian or the local squash (kalabasa) which according to other blogs I have read is slightly and naturally sweet compared to the bland pumpkin that is in abundance during the Fall or Autumn season in other countries.
In the Philippines, we use the Asian or the local squash (kalabasa) which according to other blogs I have read is slightly and naturally sweet compared to the bland pumpkin that is in abundance during the Fall or Autumn season in other countries.
Here are the ingredients:
1 Kg. Kalabasa or Squash, peeled and cut in cubes
1/2 cup Butter
5 cloves Garlic, minced
1 medium Onion, diced
chicken cubes
1/2 cup Evaporated Milk
5 cups Water
Salt and Pepper to taste
1 tablespoon All purpose Flour dissolved in 3 tablespoons Water (as slurry)
Cooking Oil for Sauteing
photo by Dale De Leon
Here is how to make:
Boil the squash with adding the chicken cubes for about 10 - 15 minutes or until tender and strain. Set the vegetable broth aside. Saute the garlic and onion in oil, then add the squash and some salt and pepper. Cook for 2-3 minutes. Add about 2 cups from the broth and bring to a boil. Turn the heat off.
Puree the cooked vegetable using a blender, then transfer back into the pot. Add the remaining broth and bring back to a boil. Stir in the evaporated milk and the flour/water slurry to thicken the soup. Season with salt (as needed) and ground pepper to taste.
