Kabocha Squash and Shrimp Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Kabocha Squash and Shrimp Soup

1. Olive oil - 1 teaspoon
2. Green onions, chopped - 2
3. Kabocha squash, peeled and cubed - 2 pounds
4. Dried shrimp - 1 tablespoon
5. White sugar - 2 teaspoons
6. Salt - ½ teaspoon
7. Chicken broth - 1 (14.5 ounce) can
8. Water, or as needed - 1 cup

How to cook deliciously - Kabocha Squash and Shrimp Soup

1. Stage

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. Stage

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.