Go Back
–+ servings
kabocha-squash-and-shrimp-soup-recipe

Kabocha Squash and Shrimp Soup

A comforting and flavorful soup made with kabocha squash and shrimp.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Japanese
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium Kabocha squash peeled, seeded, and cubed
  • 1 lb Shrimp peeled and deveined
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken broth
  • 1 cup Coconut milk
  • 1 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
  2. Add cubed kabocha squash to the pot and stir to combine.
  3. Pour in chicken broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
  4. Use a blender to puree the soup until smooth. Return the soup to the pot.
  5. Add shrimp to the pot and cook until pink and opaque, about 5 minutes.
  6. Stir in coconut milk and season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Kabocha, Shrimp, Soup
Tried this recipe?Let us know how it was!