Light and yet hardy, this soup comes together in a pinch and is simple yet satisfying.

Ingredients

8 cups chicken stock | spicy chicken stock if possible

1 2-pound kabocha squash

4 cups mixed hearty greens | such as kales, bok choy, Napa, or savoy

4 cups chicken | pre-cooked

kosher salt

freshly ground pepper

1 jalapeño | thinly sliced

basil leaves

cilantro leaves with tender stems

chili oil

1 2-inch piece ginger | peeled, finely grated

3 limes | cut into wedges

Instructions

Step 1

Heat the stock in a large pot over medium.

Step 2

Meanwhile, cut the squash into 4 wedges and remove seeds. Cut each wedge into 4 thinner slices. Add the squash to stock and simmer until tender, 8–10 minutes.

Step 3

Add the greens and the cooked chicken and cook until warmed through, about 4 minutes.

Step 4

Taste. Season with salt and pepper. Divide the soup among your bowls. Top with the jalapeño, some basil and cilantro, and drizzle with chili oil. Finish with a pinch of ginger. Serve with lime wedges. Enjoy.