Velvety Miso Kabocha Squash Soup
Nothing speaks winter cozy, more than a warm bowl of soup. In Southern California, we just received a generous dumping of rain, which for many means staying put, heading into the kitchen, and making a nourishing pot of soup.
This soup is my latest favorite soup. It’s creamy, without the dairy, super healthy, filled with minerals and vitamins, and carries a perfect umami taste from the miso and it is gorgeous to look at from the stunning orange of the Kabocha squash. I find it easy to make since peeling the squash is not necessary. The squash’s skin becomes incredibly soft and is edible when cooked. Kabocha is a low glycemic food and rich in potassium and fiber. There are a variety of miso types to choose from; red, white, or yellow in color, made from soybeans. Miso paste dates back to 700 A.D. It is a good source for Vitamin B6, iron, and magnesium.
It can be used in dressings, sauces, baked goods, amongst so much more. Traditionally the miso paste in soups is added to a broth with some vegetables and seaweed and turns the soup a cloudy color but in this version, I add the miso and blend the soup to make a smooth and rich puree which is dairy-free and vegan.
Top yours with some sprouts of choice, a yuzu oil, I like this one and some toasted sesame seeds. Enjoy.
Gather
1 yellow onion, chopped
3 celery ribs, chopped
2 carrots, peeled and chopped
2 bay leaves
1 Kabocha squash, deseeded and chopped
3/4 cup/ 206 grams white yellow miso
2 splashes Umeboshi plum vinegar (optional)
*Garnish with chopped scallions, yuzu oil, purple daikon, and black sesames
Make
In a medium sized pot, sauté the onion, celery, and carrots in a small amount of water until soft, about 10 minutes. Add Kabocha squash and bay leaves. Cover with just enough water and simmer until squash is soft, about 20-25 minutes. Remove bay leaves and discard. Then remove a cup of liquid. In a small bowl mix together the miso paste with liquid until smooth. Pour back into the pot. Turn off the heat and allow to cool for 10 minutes. In batches, puree mixture until smooth and velvety. Transfer back to the pot and reheat, being careful not to boil. Then serve in individual bowls and top with garnish of choice. Enjoy!
Developed by Anna Getty Oster of The Amalgam Kitchen
