Kabocha Squash and Shrimp Soup Recipe

Kabocha Squash and Shrimp Soup Recipe

  • 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
  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.
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