Vietnamese Butternut Squash Soup - Canh Bi Do Recipe (with Video)

Preparation of Ingredients
1. Remove the skin from the butternut squash. Cube and clean them well. Set aside.
2. Mince your shrimp. Season with 1/2 tbsp chicken powder and 1/3 tsp black pepper. Combine well. Set aside.
Preparing the Soup
1. In a 3 qt pot, bring 2 cups of @kettleandfire chicken broth + 4 cups of water to boil.
2. 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.
3. Add the butternut squash and cook for 10 minutes.
Seasoning and Serving
1. Season the soup with 1 tbsp chicken powder, 1/2 tbsp sugar, and 1/3 tbsp MSG. Stir to combine.
2. Turn off the heat and add your sliced green onions and cilantro.
3. Serve hot with a side of rice.