Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping Recipe

Name: Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Meanwhile, combine pork rinds and cilantro in a food processor, such as the
3
with the chopper attachment. Pulse until finely chopped. Set aside.
4
With a hand blender such as the
5
, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
6
Serve the soup topped with sliced jalapeno, sprinkle with pork rind mixture and more cilantro.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping

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