It is the time of year wherein pumpkin gets a lot of attention. This time, we will not make the traditional pumpkin soup. Instead, I will show you how to cook a very simple soup using butternut squash with a Filipino twist — I call this Kalabasa Soup with Ampalaya Leaves.
You can easily guess what’s in this soup that we are making by its name. I chose butternut squash because it has a mild sweet taste. It will work well to balance the flavor of the soup especially when the bitter melon leaves are added. The bitter melon (ampalaya) leaves has a purpose in this recipe. It actually makes the soup taste better and it provides additional nutrients.
Kalabasa Soup pairs well with fried fish and rice. I think that it is best eaten on a rainy day to make your meal more enjoyable and appetizing. I am not sure if its just me, but do you also think or crave for warm soup or porridge and fried fish on a rainy day? I sometimes crave for Champorado and tuyo when it starts to rain.
Try this Kalabasa Soup with Ampalaya Leaves recipe.
- ½ medium butternut squash; peeled, seeds removed, and cubed
- 3 cups chicken broth
- 3 cups water
- A bunch of Ampalaya (bitter melon) leaves
- 1 medium yellow onion, sliced
- ½ teaspoon garlic powder
- Salt to taste
- Combine chicken broth and water in a cooking pot. Bring to a boil.
- Add the onion and butternut squash. Boil for 20 minutes.
- Put-in the garlic powder. Stir
- Put-in the ampalaya leaves. Cook for 5 minutes.
- Add salt to taste. Serve.
- Share and enjoy!
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