Creamy Squash Soup

• 1 2-inch piece of dried wakame
• 4-5 cups cubed winter squash (butternut, kabocha, kuri, acorn or hubbard)
• 1 onion, diced
• 3 tbsp chickpea or sweet white miso
• 4 cups water
• 1" piece of ginger, grated for 1/2 to 1 tsp juice
• scallions for garnish

1. Soak wakame for 5 minutes; discard water. Slice wakame, removing thick stem.
2. Place wakame and vegetables in a pot and cover with water. Bring to a boil and simmer, about 25 minutes or until squash is soft.
3. Add miso to soup, either by putting it through a mesh strainer or by dissolving it in a bowl with a few tablespoons of the soup broth.
4. Puree soup using a hand mill, immersion blender or traditional blender. Remember to warm up a glass blender. Add more water if necessary to achieve desired consistency.
5. Add more miso if desired, for taste.
6. Return to pot. Add ginger juice and simmer 3-4 minutes.
7. Serve with scallions as garnish.

wakame, winter, onion, chickpea, water, ginger, scallions

Taken from www.epicurious.com/recipes/member/views/creamy-squash-soup-52520511 (may not work)