Coconut Milk Soup with Crab

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

2. 2

   On a work surface, cut off the tops of the squash or in half, depending on their size. Remove the seeds. Season with salt and pepper.

3. 3

   Place on the baking sheet, place the top back on, and bake for 45 minutes to 1 hour or until the squash is tender with the tip of a knife.

4. 4

   In a saucepan, sauté the onions in the oil. Add the remaining ingredients except for the noodles and cilantro. Simmer gently for 10 minutes. Add the noodles and cook for 5 minutes. Season with salt and pepper.

5. 5

   Slightly cut the base to safely place the squash in the plates. Scoop out a little of the flesh. Pour the soup into the squash. Garnish with cilantro.