Ingredients with Measurements:
- 2 cups of sliced squash
- 1 cup of sliced siling haba (long green chili)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of chicken or vegetable broth
- 1 cup of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of cooking oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
a. Heat the cooking oil in a pot over medium heat.
b. Add the chopped onion and minced garlic. Sauté until fragrant.
c. Add the sliced squash and siling haba. Sauté for 2-3 minutes.
d. Pour in the chicken or vegetable broth and bring to a boil.
e. Reduce the heat and let it simmer for 15-20 minutes or until the squash is tender.
f. Using a blender or immersion blender, puree the soup until smooth.
g. Return the pureed soup to the pot and add the coconut milk and fish sauce.
h. Season with salt and pepper to taste.
i. Simmer for another 5-10 minutes.
j. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 12g
Protein: 4g
Sodium: 500mg
Substitutions for ingredients:
- You can use other types of squash such as butternut squash or pumpkin.
- If you don't have siling haba, you can use other types of chili peppers.
- You can use soy sauce instead of fish sauce.
Variations:
- You can add other vegetables such as carrots or potatoes.
- You can add cooked chicken or shrimp for a heartier soup.
- You can add herbs such as cilantro or basil for added flavor.
Tips and tricks:
- Be careful when handling the siling haba as it can be very spicy. You can remove the seeds and membranes to lessen the heat.
- If the soup is too thick, you can add more broth or coconut milk to thin it out.
Storage instructions:
- Let the soup cool down before storing it in an airtight container.
- Store in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl and garnish with chopped herbs or a drizzle of coconut milk.
Garnishes:
- Chopped herbs such as cilantro or basil
- A drizzle of coconut milk
- Sliced chili peppers
Pairings:
- Crusty bread or garlic bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Rice or quinoa
Troubleshooting advice:
- If the soup is too spicy, you can add more coconut milk to lessen the heat.
- If the soup is too thin, you can simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the soup until the squash is tender and the soup is heated through to prevent any foodborne illnesses.
Food history:
- Siling haba and squash soup is a popular Filipino dish that is often served during the rainy season.
Flavor profiles:
- The soup is creamy and slightly spicy with a hint of sweetness from the squash.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side of rice or bread.
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Region: Philippine