Vietnamese Butternut Squash Soup with Shrimp (Canh Bí Đỏ)
What is Canh Bí Đỏ?
Canh bí đỏ is a Vietnamese butternut squash soup with shrimp. The squash simmers until tender and naturally sweetens the broth, and green onion and cilantro add freshness. It's a cozy everyday soup.
Vietnamese Butternut Squash Soup with Shrimp (Canh Bí Đỏ)
Ingredients
- 6 cups water
- 1 lb butternut squash cubed
- ½ lb jumbo shrimp cleaned, deveined
- ½ tablespoon chicken powder
- ⅓ teaspoon black pepper
For broth
- 1 tablespoon chicken powder
- 1 tablespoon fish sauce
- ½ tablespoon sugar
- ⅓ tablespoon MSG
- 2 stalks green onion green part, cut into 2" pieces
- cilantro sliced
Instructions
- Remove the skin from the butternut squash. Cube and clean them well. Set aside.
- Mince your shrimp. Season with ½ tablespoon chicken powder and ⅓ teaspoon black pepper. Combine well. Set aside.
- In a 3 qt pot, bring 6 cups of water to boil.
- Using a spoon, spoon in the shrimp mixture into the boiling pot. Allow to cook until well done - 5 mins. Lower the heat to medium low if water begins to hard boil. Remove any impurities that float to the top.
- Add the butternut squash and cook for 10 minutes.
- Season the soup with 1 tablespoon chicken powder, 1 tablespoon fish sauce, ½ tablespoon sugar, and ⅓ tablespoon MSG. Stir to combine.
- Turn off the heat and add your sliced green onions and cilantro.
- Serve hot with a side of rice.
