|1 large winter squash (acorn, butternut, buttercup)||6 cups water|
|1 medium onion & 2 ribs diced celery||¼ cup fresh parsley, finely chopped|
|1 TB. cold pressed olive or sesame oil||Millet Miso or sweet white miso or Chickpea Miso|
|½ tsp. ground sage; ¼ tsp. ginger powder|
- Cube squash, chop celery, and dice onions.
- Heat the oil in a soup pot, and sauté onions for 2-3 minutes; add sage and ginger and sauté a few more minutes.
- Stir in the squash and celery.
- Add water and bouillon if using), and bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Pour the soup into a blender and puree, then transfer back to the pan and reheat.
- Blend miso with some of the soup stock and add to the soup and simmer a few minutes.
- Garnish with parsley, fresh chopped sage, or finely chopped scallions.
**If using bouillon, eliminate the miso. I like Imagine and Pacific Brands of Liquid bouillon and Rapunzel brand of bouillon cubes.
South River brand of miso is exceptional quality and is made the traditional way. It is my preference.