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A spoon with two chunks of sqash is held above a bowl of soup with a small pumpkin in the background

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 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4
Calories 371kcal


  • 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