Crock Pot Kabocha Squash Soup With Pork Spare Ribs (Canh Sườn Bí Đỏ)

This cozy soup is always on my table in the fall. I love how creamy the squash gets in the slow cooker.

Course dinner, Main Course, Soup

Cuisine Asian, Vietnamese

Keyword Pork, squash

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 371kcal

Par boil your ribs. Add your spare ribs to some room temp water and throw in a handful of salt (about a tablespoon will do). Turn on the stove and take the ribs off the heat once it comes to a boil.
Rinse the ribs under running water and add the ribs to a slow cooker with the garlic, shallot, water and pepper. Cook on high 1 ½ hours or on low for 3.
After the 1 ½ - 3 hours is up, add the kabocha squash chunks to the slow cooker. Continue to cook on high for another hour or on low for another 2 hours.
When the squash is fork tender, or a knife easily pierces the orange flesh, your soup is ready. Serve with a hot bowl of white rice!