In Hawaii, many backyard gardens grow the long squash that is green and can grow up to several feet in length. Long squash is especially plentiful in the summer months. Despite the heat of the season, my husband and 2-year-old son love to eat squash soup so much that they can devour it week after week. I’ve even resorted to doubling my original recipe to keep up with them! The best part about Squash Soup, above the rave reviews and nutritional value, is that it’s super easy to make and a perfect one-pot meal. So, I thought that some of you may be interested in the recipe and making it for your families. Here it is:
1 squash (seeded, peeled, and chopped into 2-inch pieces)
2-4 cloves of garlic (slightly smashed, but kept in one piece)
4 slices of fresh ginger (peeled, sliced about 2 inches long, slightly smashed but kept in one piece)
2 pounds boneless, skinless chicken thighs (cut in 1-inch pieces)
Salt and pepper the raw chicken. In a soup pot, cook chicken, garlic, and ginger in olive oil. Once chicken is cooked through, add squash and cook for five minutes. The squash will start to become tender. Add water to the pot so that it just covers the squash and chicken combination. Bring the water to a boil and add the beef bouillon, oyster sauce, and pepper to taste. Simmer for 15-20 minutes. The squash should be very soft. Serve as is or with rice (my husband and son enjoy their soup with rice). Feel free to adjust the proportions of the recipe to your taste, or to substitute pork for the chicken.
This is a simple, go-to meal in my household, and I hope that your family will enjoy it as much as mine does.