Easiest Way to Prepare Delicious Kabocha squash with vegetarian shrimp soup

Kabocha squash with vegetarian shrimp soup. 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.. Turn the heat off, add the chorizo back to the pan, stir to incorporate, and cover to stay warm while you finish preparing the soup. You can use butternut or acorn squash if you cannot find kabocha.

Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. You can cook Kabocha squash with vegetarian shrimp soup using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kabocha squash with vegetarian shrimp soup

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

Bring soup to a boil; reduce to simmer. Kabocha has a dull-finished deep green skin (it's edible!) and really bright yellow-orange color flesh on the inside. It has a naturally sweet flavor, even sweeter than butternut squash, and it's often used for desserts and baked goods in Japan. The key ingredient is cinnamon which gives it a unique flavor.

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. .

TXS's Style Kabocha and Kale Baked. I present to you this delicious Kabocha Squash Soup. Full of nutrients, vitamins, and much love. Kabocha is a type of winter squash. It is a staple in Japanese cuisine.

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