Recipe: Delicious Kabocha squash with vegetarian shrimp soup

Kabocha squash with vegetarian shrimp soup. Enjoy Our Tasty Butternut Squash Bisque Made with Apple and Cinnamon! Kabocha squash is the one I use in this recipe because Kabocha is much sweeter and denser than butternut squash, making this soup creamier and tastier. The thinner the faster it cooks if you are in a hurry.

Milk replacement for Kabocha Squash Soup. Instead of using cow milk, we are going to use full-fat coconut milk. Coconut milk is great for baking, curry, oatmeal, smoothies, and also soups. You can have Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kabocha squash with vegetarian shrimp soup

1. You need 1 of kabocha squash.
2. You need 1 packages of vegetarian shrimp (get at asian store).
3. You need 1 packages of ngo gai (get at asian store).
4. It's 1 of cube of sup chay (vegetarian soup bullion).

Remove squash from oven and let cool. Slice open, scoop out seeds, and add flesh to blender. Peel skin off the squash if desired. Drop into the soup with the halved shiitakes and shrimp.

Kabocha squash with vegetarian shrimp soup instructions

1. In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high...
2. Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot..
3. Dice vegetarian shrimp and add to boiling pot..
4. Scoop out suds to keep broth clear..
5. Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
6. .

Taste and add more fish sauce if desired. Top with scallions, cilantro, and black pepper. This roasted kabocha squash soup, also known as vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk, this roasted kabocha squash soup is vegan, low carb & gluten free! I'm in love with kabocha squash these days!