Vietnamese Kabocha Squash Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Vietnamese Kabocha Squash Soup Recipe). A hearty, but healthier squash soup made with creamy kabocha squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth. The soup is topped with fresh scallions and cilantro. Serve with jasmine rice and a small bowl of fish sauce and chopped Thai chiles.

Brief

Prep 30 mins

Cook: 25 mins

Additional: 30 mins

Total: 1hr25 mins

Servings: 8

Yield: 8 servings

Vietnamese Kabocha Squash Soup Recipe

Ingredients

12 dried shiitake mushrooms

1 (10.5 ounce) package bean-thread noodles

or to taste

1 kabocha squash

quartered and seeded

1 pound ground turkey

1 ½ teaspoons fish sauce

or more to taste

1 pinch ground white pepper

3 quarts water

1 quart chicken stock

1 pound shrimp

2 scallions

chopped

3 tablespoons chopped cilantro

or to taste

cracked black pepper to taste

Soup, Stew and Chili

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Dice 4 of the shiitakes and halve 8 of them. Soak in hot water for 30 minutes to rehydrate. Meanwhile soak noodles in cold water for 15 minutes.

Step 3

Arrange kabocha squash on a baking pan. Add some water to the pan.

Step 4

Roast in the preheated oven until tender about 15 minutes.

Step 5

Drain noodles and chop into small pieces. Mix noodles diced shiitakes turkey fish sauce and white pepper thoroughly using a fork. Mixing thoroughly will make the meatballs chewy and delicious.

Step 6

Bring water and chicken stock to a boil in a large stockpot. Shape turkey mixture into egg-shaped balls or quenelles using 2 hot wet spoons. Drop meatballs into the boiling broth. Cook until they float 10 to 30 seconds.

Step 7

Peel skin off the squash if desired. Dice into 1 1/2-inch pieces. Drop into the soup with the halved shiitakes and shrimp. Cook until shrimp is opaque about 5 minutes more.

Step 8

Taste and add more fish sauce if desired. Top with scallions cilantro and black pepper.

Nutritional Information

Vietnamese Kabocha Squash Soup Recipe

Servings Per Recipe:8

Calories: 410.8

% Daily Value *

Protein: 25.7g 51%

Carbohydrates: 69.7g 23%

Dietary Fiber: 6g 24%

Sugars: 3.3g

Fat: 5.5g 9%

Saturated Fat: 1.4g 7%

Cholesterol: 128.5mg 43%

Vitamin A Iu: 2516.2IU 50%

Niacin Equivalents: 13.7mg 106%

Vitamin B6: 0.7mg 41%

Vitamin C: 9.5mg 16%

Folate: 78.2mcg 20%

Calcium: 73.3mg 7%

Iron: 4.1mg 23%

Magnesium: 88.6mg 32%

Potassium: 874.5mg 25%

Sodium: 561.2mg 22%

Thiamin: 0.2mg 22%

Calories From Fat: 49.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.