Description
This is a kabocha squash soup that my Asian mother made and since then I have loved it! It’s a very healthy one-of-a-kind squash soup.
Ingredients
- 1 teaspoon olive oil
- 2 green onions, chopped
- 2 pounds kabocha squash, peeled and cubed
- 1 tablespoon dried shrimp
- 2 teaspoons white sugar
- ½ teaspoon salt
- 1 (14.5 ounce) can chicken broth
- 1 cup water, or as needed
Instructions
- Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant
- about 1 minute. Add kabocha squash
- shrimp
- sugar
- and salt; cook and stir until squash is lightly browned but still tender
- 3 to 4 minutes. Remove skillet from heat.
- Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender
- 10 to 15 minutes.
Prep Time: 15 mins
Cook Time: 19 mins
Total Time: 34 mins
Servings: 4