Filipino Squash Soup with Coconut Milk and Greens Recipe

Filipino squash soup is a coconut-broth dish built around tender squash, leafy greens, and green beans, closely related to ginataang kalabasa. This version is gently savory, softly creamy, and served hot with rice; ingredients and seasonings vary between households and regions, so the recipe is a practical, vegetable-forward take rather than the only way to make it.

Ingredients

1 tablespoon neutral oil (15 ml), such as canola or vegetable oil
1 medium yellow onion (about 150 g), finely diced
3 garlic cloves (about 9 g), minced
1 teaspoon finely grated fresh ginger (5 g)
1½ pounds kabocha squash or peeled kalabasa (680 g), seeded and cut into 1-inch (2.5 cm) cubes
2 cups low-sodium vegetable broth (480 ml)
1 can unsweetened coconut milk, well shaken (13.5 ounces / 400 ml)
1 tablespoon fish sauce (15 ml), or 2 teaspoons soy sauce (10 ml) for a vegetarian version
½ teaspoon fine salt (about 3 g), plus more to taste
¼ teaspoon ground black pepper (about 0.5 g)
8 ounces green beans (225 g), trimmed and cut into 2-inch (5 cm) lengths; use sitaw if available
4 packed cups baby spinach (about 120 g)
1 tablespoon calamansi juice (15 ml), or fresh lime juice
2 scallions (about 15 g), thinly sliced
⅛ teaspoon crushed red pepper (about 0.3 g), optional

Kabocha is a convenient stand-in for kalabasa, the Filipino term commonly used for squash in this dish. It cooks to a creamy texture while holding its shape; butternut squash also works, though it is a little sweeter and can soften faster. Sitaw, or yardlong beans, can be harder to find than ordinary green beans. Regular green beans are an easy substitute, with a slightly firmer, less silky bite. Choose full-fat, unsweetened coconut milk for a rounded broth, not a sweetened coconut beverage.

Instructions

Prepare the vegetables. Peel the squash if its skin is tough, scoop out the seeds, and cut the flesh into even 1-inch (2.5 cm) cubes so the pieces cook at about the same speed. Dice the onion, mince the garlic, grate the ginger, trim and cut the beans, and slice the scallions. If using spinach with large leaves, give it a quick rinse and shake or spin it dry. The listed 20-minute prep time allows for peeling and cutting the squash.
Soften the aromatics. Set a medium heavy-bottomed pot or Dutch oven over medium heat and add the oil. Once it shimmers, add the onion and cook for about 4 minutes, stirring now and then, until it looks softened and translucent but is not browned. Add the garlic and ginger and stir for 1 minute, just until fragrant. Lower the heat if the garlic starts to color.
Build the coconut broth. Pour in the vegetable broth and coconut milk, then stir in the fish sauce or soy sauce, salt, black pepper, and optional red pepper. Bring the liquid to a gentle simmer over medium heat, about 3 minutes. Stir well to blend any coconut cream that was settled in the can. Avoid a vigorous boil, which can make the coconut milk look grainy or oily.
Cook the squash. Add the squash cubes and stir so they are mostly submerged. Partly cover the pot and simmer gently for 17 minutes, stirring carefully once or twice so pieces at the bottom do not stick. Keep the liquid at a quiet bubble rather than a rolling boil. Check a large cube with the tip of a knife: it should be tender enough to pierce but should not collapse when lifted.
Add the green beans. Stir in the cut beans and simmer uncovered for 8 minutes. They should be tender-crisp or just tender, depending on their thickness. If you prefer very soft beans, give them another 1 to 2 minutes, but avoid cooking them until they lose all their color and structure.
Finish with spinach and citrus. Fold in the spinach and cook for about 2 minutes, stirring until the leaves wilt. Turn off the heat, then stir in the calamansi or lime juice. Taste the broth before adding more salt; broth brands and fish sauce vary in saltiness. Add a splash of warm broth or water if you want a thinner soup, or simmer briefly without a lid if you prefer it more concentrated.
Serve warm. Ladle into bowls and scatter the sliced scallions over the top. Serve promptly while the greens are bright and the squash is tender. The soup will thicken slightly as it stands, especially if some squash cubes have softened into the broth.

Tips

Cut the squash evenly. Cubes that are close in size finish together, while a mix of tiny and large pieces can leave you with some that dissolve before the centers of others are tender. A sharp, sturdy knife is useful for dense winter squash. If peeling feels awkward, cut the squash into manageable sections first, scoop out the seeds, and trim away the skin from each piece on a stable board.

Keep the coconut milk at a simmer. A gentle, steady bubble is enough to cook the vegetables. High heat is not needed and may cause the coconut fat to separate. If the broth does split slightly, take the pot off the heat and stir gently; it will still taste good, even if the surface looks less smooth.

Season in stages. Low-sodium broth gives you room to adjust, but fish sauce is salty and different brands vary. Start with the listed amount, then taste after the vegetables are cooked. Add salt in small pinches and use the citrus at the end to brighten the broth rather than relying on extra salt.

Use the right substitute for the job. Butternut squash works if kabocha or kalabasa is unavailable, but begin checking it a few minutes early because it may soften sooner. If using frozen spinach, thaw it and squeeze out excess water first; add it near the end and cook just long enough to heat through. This avoids watering down the coconut broth.

Serving Suggestions

Serve the soup as a main course with steamed white rice, jasmine rice, or brown rice. Rice is especially useful for catching the coconut broth and makes the meal more filling. For a lighter bowl, serve a smaller portion alongside rice and a simple plate of sliced tomatoes or cucumber dressed with a little vinegar, salt, and pepper. The crisp, acidic side balances the soup’s creamy texture without competing with its gentle flavor.

Put extra calamansi or lime wedges on the table so everyone can adjust the brightness to taste. A small dish of sliced chilies or chili vinegar is another good accompaniment for people who want more heat. If serving the soup as part of a larger Filipino-style meal, pair it with grilled or pan-fried fish, tofu, or a simple vegetable side; keep those accompaniments plainly seasoned so the coconut broth remains the focus.

Variations

Add protein: For a more substantial version, add peeled raw shrimp and simmer until opaque and cooked through, or stir in cooked shredded chicken or cubes of firm tofu near the end. If adding raw shrimp, cook it completely in the simmering broth; shrimp should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer. Take care not to overcook it, since shrimp can turn firm quickly. For a vegetarian pot, use soy sauce instead of fish sauce and choose vegetable broth.

Make it more traditional in spirit: If you find sitaw, use it in place of the green beans. Yardlong beans are often cut into short lengths for coconut-milk squash dishes and have a softer texture when cooked. You can also use kalabasa if it is available at a Filipino or Asian grocery. These ingredients are not essential to a tasty soup, and ordinary green beans and kabocha make dependable substitutes.

Adjust the greens and heat: Baby spinach wilts quickly and has a mild flavor, while chopped bok choy or mustard greens bring a more pronounced leafy taste. Add sturdier greens a few minutes earlier than spinach so they have time to soften. For a spicy version, add sliced fresh chili with the garlic, or pass chili separately at the table so the base remains mild.

Make the broth lighter or richer: For a lighter soup, replace up to half of the coconut milk with additional vegetable broth. The result will be less creamy and the coconut flavor will be subtler. For a richer bowl, use the full can and lightly mash a few tender squash cubes against the side of the pot near the end; they thicken the broth without needing flour or another thickener.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The soup keeps for 3 to 4 days in the refrigerator. As it sits, the squash may soften further and the coconut broth may thicken or separate a little; these are normal texture changes. Stir the soup gently before reheating, and add a small splash of water or broth if it has become too thick.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check with a food thermometer. Avoid a hard boil, which can break down the squash and make the coconut milk look less smooth. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly.

For longer storage, freeze the cooled soup in meal-size, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top for expansion. Thaw it overnight in the refrigerator and reheat as described above. Spinach and squash can become softer after freezing, but the soup remains useful for a quick meal; add a fresh handful of greens while reheating if you want a brighter finish.

Frequently Asked Questions

Is Filipino squash soup the same as ginataang kalabasa?

This recipe is inspired by ginataang kalabasa, a Filipino preparation of squash cooked in coconut milk, often with vegetables such as sitaw and sometimes seafood or meat. Ginataan refers broadly to food cooked with coconut milk, and recipes differ by household and region. This version has extra broth for a spoonable soup and uses spinach, but it shares the defining combination of squash and coconut milk.

Can I use butternut squash instead of kabocha?

Yes. Peel and seed the butternut squash, then cut it into the same 1-inch cubes. It tends to be sweeter and can become soft sooner than kabocha, so start checking it after about 13 minutes of simmering rather than waiting for the full 17. Stop cooking when a knife passes through easily but the cubes still hold their shape.

Can I make this soup without fish sauce?

Yes. Use the listed soy sauce amount for a vegetarian version, and check that the broth is also vegetarian. Soy sauce gives a savory note but tastes different from fish sauce, so the broth will not be identical. You can also leave both out, then adjust the salt and citrus at the end; the coconut, squash, and aromatics will still provide plenty of flavor.

Why is my coconut broth separated or oily?

Coconut milk can separate when it is heated too hard, and some cans naturally contain a thick cream layer. Shake the can before opening, stir the broth well, and keep it at a gentle simmer instead of a rolling boil. If a little oil appears on the surface, lower the heat and stir gently. It is usually a texture issue rather than a reason to discard the soup.

Can I make Filipino squash soup ahead?

You can cook it a day ahead and refrigerate it, though the squash and greens will soften as the soup rests. For the freshest texture, prepare the onion, garlic, ginger, squash, and beans in advance, then cook the soup shortly before serving. If reheating a fully made batch, warm it gently, stir in a little broth if needed, and add fresh spinach or citrus at the end for a fresher finish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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