Kabocha squash with vegetarian shrimp soup. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. The thing about kabocha is that there is no better squash with which to make soup. I also use either veggie broth or homemade shrimp broth.

Delicious fall season soup with just a few simple ingredients. Enjoy this rich and smooth Kabocha Soup dipping with your favorite bread. I'll try it with butternut and other squash, and different toppings such as pan seared shrimp. You can cook Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Kabocha squash with vegetarian shrimp soup

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

Enjoy this tasty roasted stuffed kabocha squash recipe this holiday season. Everyone can enjoy this delicious dish. If you love winter squash, you are going to love this easy stuffed kabocha squash recipe! This recipe is vegetarian, but there is a simple way to make.

Kabocha squash with vegetarian shrimp soup instructions

In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high...
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..
Dice vegetarian shrimp and add to boiling pot..
Scoop out suds to keep broth clear..
Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done..
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An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha. You can easily make the dish vegan as well. Make a big batch in advance and serve it with toasted bread for a. I adapted it from a recipe that appears in the cookbook that came with my Vitamix, which called for acorn squash, but I Kabocha squash soup without creme fraiche.