1/4 lb ground dark meat chicken
1/4 lb shrimp, peeled, deveined, and minced
1 tsp cornstarch or arrowroot
1/2 tsp sesame oil
1/2 tsp salt
1/2 tsp sugar
1 tsp vegetable oil
2-3 chicken bouillon cubes OR 4 cups homemade or low-sodium chicken stock
1 butternut squash
Salt, sugar, black pepper, and a pinch of red pepper flakes, to taste
Marinate chicken and shrimp together, with cornstarch, sesame oil, salt, sugar and vegetable oil in a small bowl. In a large pot, bring 4 cups of water to a boil; add bouillon cubes and stir to dissolve, OR bring chicken stock to a boil. Reduce heat to medium-high.
Peel the squash and cut into 1-1/2 inch cubes. Add squash to the broth, and cook until tender. Form the chicken-shrimp mixture into small meatballs, and add them to the stock (a more rustic method is to stir the unmolded mixture directly into the soup). Cook 5 minutes more; season to taste with salt, sugar and lots of pepper. Serve hot.