A baby-friendly soup made with opo squash, shrimp, garlic, and chicken broth, perfect for a nourishing meal. This creamy and flavorful soup includes optional ingredients like dehydrated mushrooms and carrots for added texture and flavor.
1: Skin opo squash and cut to preference. Chop it into chunks or squares, discarding the core if necessary.
2: Heat some oil and sauté garlic until fragrant.
3: Add roughly chopped shrimp and cook until it's 80% cooked.
4: Add chicken stock and dehydrated mushrooms. Bring to a boil while skimming any foam.
5: Once boiling, add shredded carrots and opo squash. Cook until veggies are soft, about 2-4 minutes.
6: Turn off heat and add scallion, cilantro, and black pepper.
7: Enjoy.
