Butternut Squash & Miso Soup

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

Butternut Squash & Miso Soup

Ingredients

  • 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

Instructions

  1. First marinate the tofu in a bit of Braggs Amino Acids (you can use Tamari instead) and set aside.
  2. 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.
  3. 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.
  4. Place the blended soup in a large pot and add the chard leaves; simmer on low heat.
  5. Bake the tofu in a 400° oven until the pieces are firm and crispy, about 30 minutes.
  6. Cook frozen edamame according to package.
  7. Serve soup in bowls topped with the edamame and tofu.
http://mydailybite.com/butternut-squash-miso-soup/

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Beautiful Color!

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