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.
Provided by Cynthia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 34m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g
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Michael Ndlovu
[email protected]Will definitely make again!
D4rkq
[email protected]Soup was too sweet.
Lupita Loya
[email protected]Not a fan of the flavor combination.
Abdul quddoos Abdul
[email protected]Delicious and easy to make.
joy Hassan
[email protected]Amazing soup!
Shehib Islam
[email protected]This soup was a total disappointment. The flavors didn't blend well together and the texture was off. I would not recommend this recipe.
Kwaku Stephen
[email protected]The soup was a bit too sweet for my taste, but overall it was a good recipe. I would make it again with less sugar.
Mido Amr
[email protected]This soup was delicious and easy to make. I didn't have any shrimp on hand, so I used chicken instead. It was still very good.
Writes Farhan Ali
[email protected]Loved the unique flavor combination of the kabocha squash and shrimp. The soup was also very filling and satisfying. A great meal for a cold winter day.
Eri Eri
[email protected]This kabocha squash and shrimp soup was a hit! It was creamy, flavorful, and packed with vegetables. I followed the recipe exactly and it turned out perfectly. Will definitely be making this again!