Kalabasa Soup with Ampalaya Leaves

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.

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Kalabasa Soup with Ampalaya Leaves

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 5

Author Vanjo Merano

Ingredients

• 1/2 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
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions

• 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!

Nutrition

Serving: 5g