Photo by Peden & Munk
The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.
Recipe information
Yield
4 servings
Ingredients
1
(2-pound) kabocha squash
4
cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
4
cups cooked chicken (see Spicy Chicken Stock)
Kosher salt, freshly ground pepper
1
jalapeño, thinly sliced
Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
1
(2-inch) piece ginger, peeled, finely grated
3
limes, cut into wedges
Need to make a substitution?
Preparation
Step 1
Heat stock in a large pot over medium.
Step 2
Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8–10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
Step 3
Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
Do Ahead
Step 4
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.