Miso Butternut Squash Soup

I’ve decided to participate in NaBloPoMo, National Blog Posting Month. For the month of November, I’m going to post every day. This is day 6.

miso squash soupSo if you haven’t already guessed from my subtle hints and previous posts, there’s been a butternut squash recipe just waiting to land. And here you have it. Whenever I make soup I go all in – go big or go home, right? I use the biggest pot we have and throw in ingredients until it’s near to bubbling over. And then we eat soup, and we eat more soup. And it continues on for days and days of glorious hot soothing dinners. Sometimes by the end we’re a bit tired of the same soup, but not with this one. I think I could eat this soup every week, all winter long. If we stock up on butternut squash, we just might do this.

miso squash soupMike told me this is in my top ten of dishes. {blush}. I hope you’ll give it a try and enjoy this too.

Miso Butternut Squash Soup
serves many
1 butternut squash
1 medium onion
2-3 inch piece fresh ginger
3 Tbsp. olive oil
2 tsp. sesame oil
1 sweet potato
5-6 carrots
1/2 c. dried shitake mushrooms
1 package firm or extra-firm tofu
1/4 c. miso (light, dark, or a combination of the two)
fresh green vegetable like green pepper or 1/2 bunch kale
sea salt
Toasted Squash seeds for garnish (optional)

1. Prepare butternut squash – peel with vegetable peeler, scoop out insides, and cube. Remember to roast your squash seeds!
2. Prepare vegetables: Loosely dice onion. Peel and grate fresh ginger. Peel and chop carrots. Peel and dice sweet potato.
3. Heat giant stock pot (8 qt.) over medium heat, add olive oil, onions, sesame oil, and ginger. Sautee until onions begin to soften, about 5 minutes.
4. Add butternut squash and stir.
5. Let cook another 5 minutes and add carrots and sweet potato. Stir and cover.
6. When vegetables begin to soften, in another 5 minutes, add 8 c. water.
7. Bring to boil and reduce to simmer. Let simmer until vegetables are cooked through, or soft when poked with a fork.
8. Meanwhile, cut tofu into cubes, chop green vegetable.
9. Reconstitute dried mushrooms in 1-2 c. hot water (add boiling water and let sit, or microwave in water). Quarter mushrooms and reserve mushroom water.
10. Remove from heat. Puree soup using immersion or upright blender.
11. Bring back up to simmer. Add in mushrooms and mushroom water.
12. Add tofu and green vegetable.
13. Use a fork or whisk to dissolve miso in 1 c. hot water. When fully dissolved, add to pot.
14. Add sea salt and pepper to taste.
15. Serve and enjoy. Garnish with toasted squash seeds if you like (seasoned or plain).

Mmmmm, soup!

miso squash soup