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.
- 1 lb pork spare ribs (500g)
- 2 cloves garlic, minced (5g)
- 1 shallot minced (10g)
- 3 tablespoon fish sauce
- ground black pepper to taste
- 2 ½ lb kabocha squash, deseed and cut into 1 inch chunks (1 kg)
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!
Serving: 1bowl | Calories: 371kcal | Carbohydrates: 26.8g | Protein: 24.9g | Fat: 18.8g | Sodium: 452.6mg | Potassium: 14.4mg | Fiber: 3.1g | Sugar: 13.5g