Ginataang Kalabasa with Spinach
A warm and cozy Filipino squash soup that is creamy and comforting, made with coconut milk and spinach.
Servings: 4 servings
Calories: 300kcal
Ingredients
Vegetables and Aromatics
- 1 medium squash (kalabasa), peeled and cubed Kabocha or butternut both work.
- 1 can coconut milk, full fat For a richer flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, sliced thin Adds aroma.
- 2 cups spinach Malunggay can be used as a substitute.
Liquid and Seasonings
- 4 cups broth or water For thinning to soup consistency.
- 1 tablespoon fish sauce or salt To taste.
- 1 teaspoon black pepper
Optional Additions
- 1 teaspoon chili flakes For heat.
- 1 squeeze calamansi or lemon For acidity.
- 1 cup cooked shrimp, or shredded chicken Optional for heartiness.
Instructions
Preparation
- Prepare all ingredients: peel and cube the squash, chop the onion, mince the garlic, and slice the ginger.
- In a large pot, heat a little oil over medium heat and sauté the onion, garlic, and ginger until the onion is soft and fragrant.
Cooking
- Add the cubed squash and stir for a few minutes.
- Pour in the broth or water, bringing it to a simmer. Cook until the squash is tender.
- Blend the soup until smooth using an immersion blender, or in batches with a countertop blender.
- Return the blended soup to the pot and stir in the coconut milk.
- Adjust the thickness by adding more broth or water if necessary. Season with fish sauce or salt and black pepper to taste.
- Add the spinach last, cooking just until wilted.
Notes
For a thicker soup, use less liquid initially. Coconut milk should be added after blending for a smooth texture. Leftovers keep in the fridge for up to 3 days, or can be frozen for later use.