Miso - Squash Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups winter squash, cubed (peel only if not organic)
1 onion, chopped
2 pieces of Wakame
4 cups water
1 tablespoon dark miso, or to taste
sliced scallions for garnish

Preparation

1 Place squash, onion, wakame and water in a saucepan. 2 Bring to a boil and then simmer until squash is soft, about 20-30 minutes. 3 Dissolve miso into soup, simmer a minute more and serve with scallions.

About


Butternut, buttercup, delicato, hokaido etc. all work well in this recipe. Mugi, Red or Genmai varieties of miso can be substituted for the dark miso.