Silk Squash and White Mushroom Soup


Preparation info
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By Eileen Yin-Fei Lo

Published 2009

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This is a perfect Cantonese summer soup. The oddly ridged gourd known as silk squash combines nicely with a wide range of vegetables, particularly in soups, where its sweetness can be appreciated. Here, it is combined only with fresh white mushrooms, which contribute their texture.


  • 1 silk squash, about pounds
  • cups fresh white mushrooms, the size of a quarter


  1. Using a small knife, pare down the ridges along the silk squash‛s length, but do not remove all of the green. Then roll-cut the squash: Starting at one end, cut on the diagonal into ¾-inch-thick slices, rotating the squash one-quarter turn between each cut. The slices will resemble small ax blades. Reserve the slices.
  2. Remove the stems from the mushrooms and cut th