squash with foil and bake whole for 30 minutes at 375 degrees in a
baking dish with a few inches of water. After cooked, cut
spaghetti squash vertically and remove seeds. With a fork, remove
spaghetti squash from skin and set aside.
Heat the oil
in a heavy soup pot. Add onions and a pinch of sea salt and sauté
over medium high heat for 3-5 minutes, stirring often so that onions
do not burn or turn brown. Add sage, thyme, and celery and continue
sautéing another 5-6 minutes.
winter squash and cut into one-inch cubes. I buy organic squash and
do not peel it. The skin will soften, especially if using
butternut. It’s always best to use the whole
Add the water
to the sautéed vegetables and bring water to boil. Add the cubed
winter squash to the stock and simmer 5-10 minutes. Add the corn
and spaghetti squash and simmer 10 minutes more.
Puree the miso
in small amount of the soup stock and stir into the soup. Simmer
3-5 minutes more. Turn off heat and add parsley and scallions.
You can use
vegetable bouillon instead of miso. If using liquid bouillon adjust the water accordingly.
I like Imagine brand of vegan un-chicken broth, and Rapunzel dried
creamy Butternut Squash soup as a base and adjust the water
accordingly. Omit the miso.
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