Moving back home has a been so nice. Being near my parents has made a huge difference in our daily lives. A major benefit of being near my family has been the abundance of family support and company they have offered us the minute we got back. From cooking to unpacking, they’ve added so much more enjoyment and warmth to our day.
Aside from the company of our family, the abundance of vegetables and herbs from my dad’s garden has been so enjoyable. I know we’re adults with our own daughter, but it feels nice to have our parents nearby and feeding our bellies every so often. Opo Squash and Kabocha Squash are two abundant vegetables in my dad’s garden and I’ve been happily accepting them when I’m offered. One of the easiest ways to use it is in soups.
The method is very easy and a trick I learned from my mom is to not add too much water when making soups because a lot of vegetables release their own liquid so it will make your soup that much sweeter if you don’t dilute it by adding too much water. So for about 4 cups of chopped up Opo Squash or Kabocha Squash I’ll add about 2.5 cups of water.
I usually use water because I prefer the milder flavor for this soup compared to using chicken broth but you can definitely use chicken broth if you prefer! You can use any protein you want to add to this soup, pork ribs are very common addition, but I like using shrimp.
Ooo Squash Soup with Shrimp (Canh Bau)
2 cloves garlic, minced
1/4 cup -1/2 cup of onion, minced
4 cup of opo squash, peeled and chopped in 1/2 inch to 1/3 inch pieces
1 cup of peeled shrimp, chopped and season with a pinch of salt and pepper
1 Tbs fish sauce (You can always start with 1/2 Tbs and add more later, but I like more salty flavor)
2.5 cups of water (If using chicken broth use less fish sauce to start)
salt and pepper
cilantro for garnish
2 tsp vegetable oil
In a medium size pot add oil over medium heat sauté onion and garlic untill onions are translucent. About 2-3 minutes
Add shrimp and sautee untill shrimp turns pink.
Add water cover and bring to boil.
Once boiling add the squash and slight cover with lid.
Once water comes back to boil, add fish sauce, pinch of salt, and pepper and lower to medium low.
Cook for about 15-20 minutes until squash is soft.
Taste and adjust season as necessary.
Garnish with chopped cilantro and serve.