I love making soup. 99% of the soups I create are truly delicious and they are normally easy and stress free. Lucky me!
Butternut Squash & Miso Soup
- 3 butternut squash, seeded, peeled, and cubed
- 1 onion, chopped
- ~2 tablespoons turmeric
- ~2 tablespoons fresh ginger, grated
- ~3 tablespoons miso paste, dissolved in a cup of hot water
- swiss chard, stems and leaves both chopped and separated
- tofu, sliced into thin rectangles
- Braggs amino acids
- 3-4 cups water or broth
- frozen edamame
- olive oil
- First marinate the tofu in a bit of Braggs Amino Acids (you can use Tamari instead) and set aside.
- Heat about 3 tablespoons of olive oil over low heat in a large saucepan and add the turmeric and ginger. Sauté long enough to infuse the oil with the seasoning, 1-2 minutes. Add the onion, squash, and chard stems; sauté for a good thirty minutes. Then add the miso paste and continue to cook until squash is just tender.
- Blend the squash mixture in batches adding water as needed. I used about 3 cups of water total. The soup should be thick and creamy. You can use broth instead of water if desired.
- Place the blended soup in a large pot and add the chard leaves; simmer on low heat.
- Bake the tofu in a 400° oven until the pieces are firm and crispy, about 30 minutes.
- Cook frozen edamame according to package.
- Serve soup in bowls topped with the edamame and tofu.