Vietnamese Kabocha Squash Soup
I love to make this dish weekly when fall comes around. Growing up, my mom would make this soup in bulk because of the myriad health benefits of kabocha squash. This dish is commonly made in many Vietnamese households and with fewer than 10 ingredients, it’s easy to whip up on a whim! It’s savory, lightly sweet, and oh-so-satisfying!
for 4 servings
- 2 lb kabocha squash
- 6 cups water
- 1 tablespoon neutral oil
- 4 garlic cloves, minced
- ½ lb ground pork
- 2 tablespoons fish sauce, divided
- 1 ½ tablespoons sugar
- freshly ground black pepper, to taste
- spring onion, sliced, divided
- kosher salt, to taste
- Calories 292
- Fat 15g
- Carbs 23g
- Fiber 3g
- Sugar 7g
- Protein 17g
Estimated values based on one serving size.
- Cut the kabocha squash in half lengthwise with a sharp knife. Scoop out the seeds with a spoon, then split the squash into wedges. Cut the wedges into 1-inch pieces and trim off the peel.
- Bring the water to a boil in a large pot over medium heat. Add the squash and cook for 20 minutes, until tender.
- Heat the oil in a large pan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the ground pork, breaking up with chopsticks or a wooden spoon, then season with 1 tablespoon of fish sauce, the sugar, and black pepper to taste. Cook for 5-7 minutes, until the pork is mostly no longer pink.
- Stir in half of the spring onions, then increase the heat to high and fry the pork until starting to brown around the edges, about 1 minute.
- Transfer the pork mixture to the pot with the squash, along with the remaining tablespoon of fish sauce and remaining spring onions. Season with salt, black pepper, and more fish sauce to taste.
- Ladle into bowls and serve hot.
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