Kabocha Squash and Shrimp Soup

5.0
(1)
1 Review
2 Photos

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.

Submitted by Cynthia
Updated on January 14, 2022
Prep Time:
15 mins
Cook Time:
19 mins
Total Time:
34 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 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

Directions

  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.

  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.

Nutrition Facts (per serving)

99 Calories
2g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 99
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 5mg 2%
Sodium 740mg 32%
Total Carbohydrate 21g 7%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 3g 6%
Vitamin C 29mg 33%
Calcium 72mg 6%
Iron 2mg 8%
Potassium 819mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.