Squash Soup

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

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 21%
  • Protein: 5.4g
  • Fat: 1g
  • Saturated fat: 0.2g
  • Carbohydrate: 3.1g
  • Fiber: 0.4g
  • Sodium: 253mg
  • Cholesterol: 28mg


  • 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. 1. In a food processor or with a knife, mince shrimp with onion. Mix with 2 tablespoons fish sauce and black pepper.
  2. 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. 3. Then add 1 1/2 quarts of water to the shrimp mixture and bring to a boil over high heat.
  4. 4. Meanwhile, pare upo with a vegetable peeler (trim zucchini ends, but don't peel). Then cut squash into matchstick-size sticks.
  5. 5. Add squash to boiling shrimp broth. Cover and simmer gently until squash is tender to bite, 5 to 10 minutes.
  6. 6. Ladle soup into bowls, sprinkle with cilantro, and season to taste with more fish sauce and white pepper. Serve hot or cool.
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