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Similar in appearance to a pumpkin, this variety of squash is a Kabocha winter squash that has a bright reddish-orange skin.

Creamy textured, this soup is produced from various species of squash that not only have excellent flavor but also a dense meat that allows it to pureed well for soup.

A short, stout pumpkin squash that is a true field pumpkin and an heirloom variety of squash native to France.

A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs.

A soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

A small to medium sized squash with a distinctive crowned top consisting of multiple top knots in white, green and orange colors.

A soup or stew popular in Caribbean countries that is prepared with Callaloo leaves obtained from taro root plants.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.