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A bowl with Canh Bầu Tôm on top of a white and red table cloth with a spoon beside it.

50 Easy 30 Minutes or Less soup recipes

This chunky Opo squash soup is a hearty and satisfying dish that brings warmth to your soul with every spoonful.
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Course: Soup
Cuisine: American, Asian
Keyword: Canh Bầu, Opo squash soup
Prep Time: 10 minutes
18 minutes
Total Time: 28 minutes
Servings: 4
Calories: 249kcal

Ingredients

  • 1½ cups Opo squash (peeled and chopped)
  • 5 oz Shrimp
  • 1 cup Stock or Broth
  • 1 stick Butter
  • 1 tbsp Garlic minced
  • 1 tbsp Coriander chopped

Instructions

  • Season the shrimp with a teaspoon of garlic powder and pepper, set them aside.
  • In a large pot, sauté a tablespoon of garlic with a stick of butter until the garlic is fragrant.
  • Add the seasoned shrimp into the pot and sauté for 5 minutes.
  • Add a tablespoon of chopped fresh coriander, the opo squash, stock or broth, and 2 cups of water. Cook this for 10 minutes on medium-high heat or just until the opo squash is tender. Remove from heat and serve

Nutrition

Calories: 249kcal | Carbohydrates: 4g | Protein: 8g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 461mg | Potassium: 186mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg