Kabocha Squash and Shrimp Soup

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Soup in a bowl in pot This kabocha squash soup is healthy, sweet, and just takes a few simple ingredients to make. This soup can be served as a main soup meal, side dish/soup to eat with rice or you can add noodles of your choice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 people

Ingredients:

2 lb kabocha squash
10 pieces shrimp
Pinch of black pepper and salt
1 Tbsp fish sauce
1/2 tsp sugar
1 gal water
1/4 white onion
4 garlic cloves
2 stems green onion

Steps:

Peel squash skin (if you want, this is optional) and cut into cubes or your desired size.

Chop 2 stems of green onion. Mince shrimp to a paste. Add half of the chopped onions in and pinch of black pepper/salt.

Toast garlic cloves and onion at 350 F for 5 minutes.

Boil water and toss in toasted garlic cloves/onion in.

Add shrimp and fish sauce into your pot.

Bring pot to a boil, add squash in for 5 minutes. Cover lid for 5 minutes. When serving garnish with rest of chopped green onions.

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