Ingredients

• Spicy Chicken Stock
• 1 (2-pound) kabocha squash
• 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
• 4 cups cooked chicken (see Spicy Chicken Stock)
• Kosher salt, freshly ground pepper
• 1 jalapeño, thinly sliced
• Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
• 1 (2-inch) piece ginger, peeled, finely grated
• 3 limes, cut into wedges

Instructions

1. Heat stock in a large pot over medium.
2. Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8–10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
3. Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.
4. Do Ahead Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
5. Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.