1 winter squash (buttercup, butternut, kabocha 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 thyme¼ cp. finely chopped parsley
|2 ribs celery, sliced||Scallions for garnish, thinly sliced|
1 spaghetti squash
4 ears corn or 2 cps. frozen organic corn
|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.
- Wash the winter squash with a vegetable brush and cut into one-inch cubes. I buy organic squash and do not peel butternut squash. The skin will soften on butternut. It’s always best to use the whole food whenever possible.
- 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.