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.
