Creamy Squash Soup

  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)

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