Spring Challenge Day 13- Miso Soup With Butternut Squash And More…

I forgot to take a picture of this one! Oops!

Miso Soup With Butternut Squash

2 Cups filtered water

3/4 cups butternut squash, sliced into thin rectangles/squares

1/2 onion, diced

1-Inch peice kombu, soaked and diced

2 tsp brown rice miso, dissolved in a little hot broth

In a small pot bring kombu , onion and squash to a boil, turn down heat to low and let simmer for 8-10 min until squash is cooked through. Stir in the miso and serve.

 

-This is a very sweet miso.I like squash and it’s worth a try, but not everyone liked it. 

 

For those last couple of cold spring days.

 

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Roasted Squash Soup

1/4 cup olive oil

1 lg onion

3-4 cups cooked squash,(Butternut or Hubbard)

1/2tsp salt

1/4tsp dried chili flakes( optional)

1 1/2 cups  vegetable stalk

11/2 Tablespoons mellow white miso -diluted in a little warm stock

water

Squash directions- you can either roast or steam the squash..

Steaming- slice and de-seed squash steam in a pot for about 5-10 min till squash can be pierced with a fork

Roasting- cut squash in half and de-seed place cut side down on a cookie sheet rub a small amount of oil onto the skin place in oven at 375 for about 45 min.

Chop onion, add to hot oil in a sauce pan. Stir onions, salt and chilies and cook until onion is very brown on low heat, about 20 min.

add cooked squash(minus the skins for a smoother texture) and stir in vegetable stock and enough water to cover. Bring to a boil, reduce heat and simmer for at least 45 min covered on low heat. Add the miso puree and simmer for 2 more minutes. Blend with a hand blender until smooth.

 

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