Spaghetti Squash, Guava and Corn Soup

Why people make this soup

Spaghetti squash (yu chi gua) is a curious vegetable — its bright green exterior and hard shell look very much like a winter melon, but crack it open and the flesh separates into golden, crunchy, noodle-like strands. It is actually a variety of pumpkin, and its low calorie, high-fibre profile has made it popular with people watching their weight or blood sugar.

Nourilo combines it here with guava — a tropical fruit with a well-established reputation in traditional food practice for blood sugar support — and sweet corn, which adds natural sweetness and fibre. Together with lean pork broth, this is a soup that manages to taste satisfying and almost sweet while remaining very light.

Method

1. Wash the spaghetti squash, cut in half and remove the seeds, then cut into large chunks.
2. Wash the guava and cut into chunks.
3. Remove the husk from the corn and cut into rounds.
4. Slice the lean pork and blanch briefly in boiling water; drain and rinse.
5. Place all ingredients in a soup pot with 2.1 L of water.
6. Bring to a boil, then reduce to a gentle simmer and cook for 1.5 hours.
7. Serve warm. Eat both the broth and the ingredients.

Nourilo’s Tips

This soup is good for the whole family and suitable for people of all ages. If kidney disease is a concern, reduce or omit the guava (which is high in potassium) and substitute with carrot. Note that while sweet corn in a soup is enjoyable, the most effective part of the corn plant for blood sugar and urinary support is actually the fresh corn silk and the cob core (the part you usually discard). If you can get fresh corn with the silk still attached, Nourilo suggests simmering the silk and cob in water separately as a daily tea — this is even more targeted for blood sugar management.