Wednesday, November 20, 2013

Curried Butternut Squash Soup with Miso Broth (Vegan)

 I love to experiment when cooking so when I bought some white miso paste at the Asian store recently, I thought I would add it as a soup base to make a vegan soup. This butternut squash soup is perfect for the fall weather.  

1 medium size butternut squash peeled, seeded and diced
3-4 heaping Tbs of  Shiro (white) Miso
8 cups water
1 onion chopped
1 Tbs grated ginger
1 Tbs grated garlic
1Tb curry powder (I used McCormick brand or us madras)
1 tsp cumin powder
1/2 tsp red chili powder (or to taste)
1 can coconut milk
1-2 Tbs canola oil
1/4 tsp cinnamon
1/8 tsp grated fresh nutmeg
salt and black pepper to taste

Cut the butternut squash in half.  Then peel off the skin with a vegetable peeler.  Remove and discard all the seeds.

Diced into small pieces.  Chop onion and prepare ginger and garlic.  In a large soup pot, heat canola oil and saute onion with a little salt for 2-3 minutes.  Then saute ginger and garlic for a minute.

 Next add curry powder, cumin powder, cinnamon powder and nutmeg. Saute spices in oil with onions for 30 seconds. Add 8 cups of water to pot.

Mix the miso paste with some of the water from the soup pot until smooth. Add to pot with the whites of scallions. Boil for 20-25 minutes until squash is tender. 

Blend smooth with blender or immersion blender. Add coconut milk and stir well.  Flavor with 1-2 tsp lime juice.  Serve with more lime as garnish.   Enjoy.


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