It’s butternut squash season, and I wanted to try substituting butternut squash for kabocha squash in my vegetarian canh. I thought it worked, but the butternut squash didn’t have that intense, creamy, naturally sweet goodness that kabocha squash provides. It’s a good substitute nonetheless if you don’t have access to kabocha squash. This vegetarian friendly canh is loaded with butternut squash, mushrooms, and silken tofu. It’s so nutritious and delicious, and the girls go crazy for it! So yummy with bowls of steamed rice. Ingredients: 8 cups vegetable broth 3 tablespoons Quoc Viet Vegetarian Soup Base 1.5 pounds butternut squash, peeled, cut into bite-size pieces 1 pound silken soft tofu, cubed 6 ounces Beech mushrooms 1 shallot, peeled and washed 3 green onions, finely chopped Black pepper Salt, to taste #nolimitcooking #anchay #canh #vietnamesecanh