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Kabocha Squash Soup

Kabocha Squash Soup

Made with creamy squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth, topped with fresh spring onions and coriander.

Ready in: 1 hour 30 minutes

Serves: 8

Complexity: very-easy

kcal: 411

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12 dried shiitake mushrooms
285 g package bean-thread noodles
1 buttercup squash, quartered & seeded
500 g ground turkey, raw or cooked
1½ tsp fish sauce, more to taste
3 litres water
1 litres chicken stock
1 tsp lemongrass, chopped fine
500 g shrimp
2 spring onions, chopped
3 tbsp chopped coriander, to taste


Preheat the oven to 220°C.
Dice 4 of the shiitakes and halve 8 of them. Soak in hot water for 30 minutes to rehydrate. Meanwhile, soak noodles in cold water for 15 minutes.
Arrange squash in a baking pan and sprinkle with SIDS CRAZY LEMON. Add some water to the pan.
Roast in the oven until tender, about 15 minutes.
Drain noodles and chop into small pieces. Mix noodles, diced shiitakes, turkey, fish sauce, and SIDS SALT & PEPPER thoroughly using a fork. Mixing thoroughly will make the meatballs chewy and delicious.
Bring water and chicken stock to a boil in a large stockpot. Shape turkey mixture into egg-shaped balls, or quenelles, using 2 hot, wet spoons. Drop meatballs into the boiling stock. Cook until they float, 10-30 seconds.
Peel the skin off the squash if desired. Dice into 4 cm pieces. Drop into the soup with the halved shiitakes and shrimp. Cook until shrimp is opaque, about 5 minutes more.
Taste and add more fish sauce if desired. Top with spring onions, coriander and SIDS SALT & PEPPER.