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Squash Soup

Yield Makes 6 to 8 servings
Notes: Upo is a long, smooth, light green squash that resembles a short baseball bat. Look for it in Asian markets.


  • 1/3 pound deveined shelled shrimp, rinsed and chopped
  • 1 green onion, ends trimmed, chopped
  • About 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 1/4 teaspoon black pepper
  • 1 pound upo or zucchini
  • 1/2 cup chopped fresh cilantro
  • White pepper

Nutrition Information

  • calories 43
  • caloriesfromfat 21 %
  • protein 5.4 g
  • fat 1 g
  • satfat 0.2 g
  • carbohydrate 3.1 g
  • fiber 0.4 g
  • sodium 253 mg
  • cholesterol 28 mg

How to Make It

  1. In a food processor or with a knife, mince shrimp with onion. Mix with 2 tablespoons fish sauce and black pepper.

  2. Put shrimp mixture in a 5- to 6-quart pan. Stir over high heat until shrimp mixture is pink and crumbly, about 5 minutes.

  3. Then add 1 1/2 quarts of water to the shrimp mixture and bring to a boil over high heat.

  4. Meanwhile, pare upo with a vegetable peeler (trim zucchini ends, but don't peel). Then cut squash into matchstick-size sticks.

  5. Add squash to boiling shrimp broth. Cover and simmer gently until squash is tender to bite, 5 to 10 minutes.

  6. Ladle soup into bowls, sprinkle with cilantro, and season to taste with more fish sauce and white pepper. Serve hot or cool.