I love to make this dish weekly when fall comes around. Growing up, my mom would make this soup in bulk because of the myriad health benefits of kabocha squash. This dish is commonly made in many Vietnamese households and with fewer than 10 ingredients, it’s easy to whip up on a whim! It’s savory, lightly sweet, and oh-so-satisfying!

Quick Info

⏱️ 35 min • 🍽️ 4 servings • ⭐ 86%

Nutrition

298 cal • 17g protein • 24g carbs • 15g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Easy] • [Dinner] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• -2 lb kabocha squash
• – 5-6 cups water
• -1 Tbsp neutral oil
• -4 garlic cloves, minced
• -½ lb ground pork
• -2 Tbsp fish sauce, divided
• -1½ Tbsp sugar
• -Black pepper, to taste
• -3 spring onions, sliced, divided
• -Salt, to taste

Instructions Preview

1. Cut the kabocha squash in half lengthwise …
2. Bring the water to a boil in a large pot o…
3. Heat the oil in a large pan over medium-hi…

…and 4 more steps

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Recipe by: Sarah Banh • From: Tasty