Squab Soup Recipe


Preparation Time20 MinCooking Time1 Hr 35 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


 Chinese mushrooms6
 Winter melon meat/Squash1 Pound
 Salt2 Teaspoon
 Oil3 Tablespoon
 Squabs2 , quartered
 Soy sauce2 Tablespoon
 Sliced ginger root2 Tablespoon
 Scallions4 , sliced
 Dry sherry2 Tablespoon
 Sugar1 Teaspoon
 Water2 Quart

Nutrition Facts

Serving size

Calories 513 Calories from Fat 354

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 12.3 g61.3%

Trans Fat 0 g

Cholesterol 126.7 mg42.2%

Sodium 1049.4 mg43.7%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1.4 g5.6%

Sugars 8.1 g

Protein 26 g51.8%

Vitamin A 9.2% Vitamin C 37.9%

Calcium 3% Iron 29%

*Based on a 2000 Calorie diet


Wash the mushrooms and soak in cold water for 10 minutes.
Drain and slice.
Cut the melon or squash in 1/2-inch cubes and sprinkle with the salt.
Heat 1 tablespoon oil in a frying pan and fry the melon in it for 3 minutes.
Transfer to a deep saucepan.
Rub the squabs with the soy sauce.
Heat remaining oil in the frying pan and brown the squabs in it.
Add to the melon with the ginger, scallions, sherry, sugar, and water.
Cover and cook over very low heat 1 1/4 hours.
Cut the meat from the squabs and serve in the soup.