Ingredients

• 6 cups of water
• 1 lb butternut squash (cubed)
• 1/2 lb jumbo shrimp (cleaned, deveined)
• 1/2 tbsp chicken powder
• 1/3 tsp black pepper

For broth:

• 1 tbsp chicken powder
• 1 tbsp fish sauce
• 1/2 tbsp sugar
• 1/3 tbsp MSG
• 2 stalks green onion (green part, cut into 2" pieces)
• cilantro (sliced)

Instructions

1. Remove the skin from the butternut squash. Cube and clean them well. Set aside.

2. Mince your shrimp. Season with 1/2 tbsp chicken powder and 1/3 tsp black pepper. Combine well. Set aside.

3. In a 3 qt pot, bring 6 cups of water to boil.

4. 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.

5. Add the butternut squash and cook for 10 minutes.

6. Season the soup with 1 tbsp chicken powder, 1 tbsp fish sauce, 1/2 tbsp sugar, and 1/3 tbsp MSG. Stir to combine.

7. Turn off the heat and add your sliced green onions and cilantro.

8. Serve hot with a side of rice.