Kabocha Squash and Shrimp Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 19 mins
• Total Time: 34 mins
• Calories: 99 Calories

Ingredients

• ½ teaspoon salt
• 2 teaspoons white sugar
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon olive oil
• 2 green onions, chopped
• 1 cup water, or as needed
• 1 tablespoon dried shrimp
• 2 pounds kabocha squash, peeled and cubed

Recipe Instructions

Step 1

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.

Step 2

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.