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Kabocha Squash Shrimp Soup

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PREP TIME
15 min
COOKING TIME
19 min
TOTAL TIME
34 min
SERVINGS
4 servings
Lunch Dinner Asian
Kabocha Squash Shrimp 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
  • 1/2 teaspoon salt
  • 1 (14.5 ounce) can chicken broth
  • 1 cup water, or as needed
Instructions
1
Heat a generous amount of olive oil in a medium-sized cooking vessel over a moderate heat setting; cook and stir the finely chopped green onions until they release their aroma, approximately 1 minute.
2
Add the sliced kabocha squash, succulent shrimp, a small amount of sugar, and a pinch of salt; cook and stir the ingredients until the squash develops a light brown color while remaining tender, roughly 3 to 4 minutes.
3
Immediately take the skillet off the heat source.
4
In a separate pot, bring the chicken broth to a rolling boil; add the kabocha squash and shrimp. Pour in sufficient water to cover the squash by half an inch, ensuring it remains submerged during cooking. Simmer the mixture until the squash is tender and fully cooked, typically 10 to 15 minutes.