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1
winter squash (buttercup, butternut, hubbard or
acorn)
1
onion, medium dice
2 TB.
sesame or olive oil |
1 inch
strip kombu sea vegetable
8-10
cp. water
1 tsp.
each dried sage and dried thyme
¼ cp.
finely chopped parsley |
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2 ribs
celery, sliced |
Scallions for garnish, thinly sliced |
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1
spaghetti squash
4 ears
corn or 2 cps. frozen organic corn
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5 tsp.
Miso – I like Chickpea Miso or Millet Miso in this soup |
If using fresh
corn, cut the corn from the cobs and simmer the cobs along with the
kombu in 8-10 cups of water for about 15 minutes. Discard the cobs,
chop the kombu and add it back to the stock. This makes a delicious
stock. If using frozen corn, follow directions below.
Bake spaghetti
squash whole for 30 minutes at 375 degrees in a baking dish with a
few inches of water. Cover the squash with foil. 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.
Scrub the
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
food.
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.
Tips
from Deborah
You can use
vegetable bouillon instead of miso. Adjust the water accordingly.
Use Imagine’s
creamy Butternut Squash soup as a base and adjust the water
accordingly. Omit the miso.
To learn which
foods are best
to reverse your
personal health,
weight, and/or
emotional
imbalances,
click here;
call
412.361.8600; or
send
an email to
deborah@wholehealthresources.com to
schedule a
consultation
with
Deborah Barr.
Sessions can be
done by phone or
at
Pittsburgh
office.
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Feel free to use this recipe in your print or
electronic publication at no charge. I do ask,
however, that you send an email to
deborah@wholehealthresources.com and let me know
in what publication you will use it, and when it
will be published. We do also
require that you use bio and
copyright information (and photo if
you wish) and mail a copy of the publication or link
to online publication, once published. |
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Deborah
Barr founded Whole Health Resources in 1985, the premier Holistic
Center in Pittsburgh. She helps clients reverse health and weight
issues; create emotional harmony; and a joyful, abundant life they
love. She provides a wide range of services including Holistic
Health and Nutrition Counseling, Natural Weight Loss Services,
Herbal Medicine; Spiritual Psychotherapy; Whole Health Life
Coaching, Shiatsu Therapy, and workshops and seminars. Deborah is a
sought after speaker and writer sharing her Holistic message to
audiences of regional and national scope. She can be reached by
calling 412.361.8600, e-mailing
deborah@wholehealthresources.com, or visiting
www.wholehealthresources.com
