What is the main difference between kabocha squash and acorn squash?

Kabocha squash has a sweeter flavor and creamier texture compared to acorn squash. Its skin is also edible.

Can I use miso paste instead of the Thai boullion?

No. I wouldn't recommend it for this recipe if you want to stay true to Thai flavors; otherwise, you'd make miso soup instead of Thai kabocha squash soup.

Is kabocha squash available year-round in North America?

While it's commonly found in late summer and fall, you can often find it in Asian markets, well-stocked grocery stores, and farmers' markets throughout the year.

What is the main difference between Japanese pumpkin and regular pumpkin?

The main differences between Kabocha squash and regular pumpkins are that the kabocha has a sweeter taste and denser flesh than regular pumpkins. Its skin is typically dark green and is edible. Most other pumpkins are not as sweet or creamy, and the skin is usually not edible.

Kabocha Squash Soup (Thai Soup with Pork Ribs)

Name: Thai Kabocha Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Thai
Ingredients: 1 pound kabocha squash, cut into 1 1/2 inch pieces; 5 large cloves of garlic; 1 teaspoon ground white pepper or 2 teaspoon whole white peppercorns; 1/4 cup cilantro stems cut into 1-inch pieces. Or four cilantro roots; 1 cube Thai pork boullion; 1 teaspoon salt; 8 cups water; 1.5-pound baby back ribs cut into 3-inch pieces; 1/4 cup green onion, cut into 1-inch pieces; 1 teaspoon fish sauce, more to taste; 1 teaspoon soy sauce, more to tast; Garnishes: Cilantro leaves, sliced green onions, and ground white pepper

Description

When it comes to soul-warming comfort food, few dishes can rival a bowl of heartwarming Thai kabocha squash soup. This delightful comfort food combines the rich flavors of kabocha squash with the savory goodness of baby pork ribs, resulting in a silky and satisfying soup perfect for chilly nights and early fall dinners.

Ingredients

Scale

1 pound kabocha squash, cut into 1 1/2 inch pieces
5 large cloves of garlic
1 teaspoon ground white pepper or 2 teaspoon whole white peppercorns
1/4 cup cilantro stems cut into 1-inch pieces. Or four cilantro roots
1 cube Thai pork boullion
1 teaspoon salt
8 cups water
1.5-pound baby back ribs cut into 3-inch pieces
1/4 cup green onion, cut into 1-inch pieces
1 teaspoon fish sauce, more to taste
1 teaspoon soy sauce, more to tast
Garnishes: Cilantro leaves, sliced green onions, and ground white pepper

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Instructions

Cutting a whole kabocha squash will be the toughest part of this recipe. Don't worry. It's not that bad. It takes some strong grips and a sharp knife. Read my full blog post with photos on how to cut a kabocha squash here.

Cut the Kabocha Squash. Cut the kabocha squash into large chunks but bite-size, 1-2 inch pieces, leaving the skin on. Set aside until ready.
Make the paste. Pound garlic, cilantro roots, and white pepper in a stone mortar and pestle until you have a rough paste. A spice grinder works if you don't have a mortar and pestle.
Prepare the Soup Base. Add the paste, salt, bouillion water, and baby pork ribs in a large pot or Dutch oven. On medium-high heat, bring the stock water to a rolling boil. Turn the heat down slightly between medium to medium-high heat.
Simmer the Soup. Cover and let the soup simmer for a rich flavor infusion. Cook until the pork ribs are tender, around 30-40 minutes. Remove scum as necessary for a more clear broth.
Cook the kabocha squash. Add the kabocha squash and green onion to the brothy soup. Cook until its fork is tender but not too mushy. Around 6-9 minutes. Use a fork to test the texture of the kabocha.
Seasoned, Garnish and Serve. Taste the soup and add fish sauce and soy sauce as needed. The broth should be very tasty, even without the sauces. If you love the flavors, stop here, and you're done. If you want/need more flavors, add fish sauce and soy sauce.

Serve the soup hot, garnished with chopped green onions, cilantro, and a dash of ground white pepper for a light kick of heat. Enjoy your kabocha squash soup!

Notes

To make this soup vegan or vegetarian, you can substitute the baby pork ribs with plant-based protein sources like tofu or tempeh.
Kabocha skin is edible, adding extra nutrients and texture to the soup. Feel free to peel or leave them on as you prefer. Or perhaps try both for your first time!
Unsalted stock or broth can be used for this recipe for added flavors. Use half the amount of bullion if using stock or broth. I recommend vegetable stock for vegetarian or plant-based soup or use chicken broth otherwise.
Kabocha squash is often called the "Japanese variety of winter squash" due to its popularity in Japanese cuisine. Look for that label if you are having difficulty finding them.

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Prep Time: 15
Cook Time: 30
Category: Soups
Method: stovetop
Cuisine: Thai