Squash Soup

Notes: Upo is a long, smooth, light green squash that resembles a short baseball bat. Look for it in Asian markets.


Makes 6 to 8 servings

Recipe from


Nutritional 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


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


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.

Lan Ngoc Tran,


July 1997
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