Kabocha Squash and Shrimp Soup

Kabocha Squash and Shrimp Soup


This is a kabocha squash soup that my Asian mother made and previously later I have loved it! Its a extremely healthy one-of-a-kind squash soup.

The ingredient of Kabocha Squash and Shrimp Soup

  1. 1 teaspoon olive oil
  2. 2 green onions, chopped
  3. 2 pounds kabocha squash, peeled and cubed
  4. 1 tablespoon dried shrimp
  5. 2 teaspoons white sugar
  6. u00bd teaspoon salt
  7. 1 (14.5 ounce) can chicken broth
  8. 1 cup water, or as needed

The instruction how to make Kabocha Squash and Shrimp Soup

  1. Heat olive oil in a skillet more than medium heat; cook and advocate green onions until fragrant, not quite 1 minute. build up kabocha squash, shrimp, sugar, and salt; cook and mix up until squash is lightly browned but still tender, 3 to 4 minutes. separate skillet from heat.
  2. Bring chicken broth to a boil in a pot; go to squash and shrimp. Pour in passable water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Nutritions of Kabocha Squash and Shrimp Soup

calories: 98.7 calories
carbohydrateContent: 20.5 g
cholesterolContent: 4.9 mg
fatContent: 1.8 g
fiberContent: 3.6 g
proteinContent: 3.1 g
saturatedFatContent: 0.2 g
sodiumContent: 740.3 mg
sugarContent: 5.6 g


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