Instructions: In a 3- to 4-quart pan over high heat, bring broth and ginger to a boil.

Meanwhile, peel squash and cut into 1/2-inch cubes. Add to broth, reduce heat, cover, and simmer until squash is tender when mashed, 12 to 15 minutes.

Add corn and shrimp; cover and cook over high heat until shrimp is opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.

Stir in orange peel, orange juice, mint, and fish sauce to taste. Ladle into soup bowls.

This recipe yields 6 servings.

Comments: Nicole Perzik, a private chef, developed this soup for a client who wanted interesting, refreshing dishes while on a low-fat diet. Look for canned ears of baby corn in the international or fancy-food section of a well-stocked supermarket or in an Asian market.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.