Butternut Squash Soup
Pick the darkest looking squash you can find so that when you cut into it the color is deep orange. That is when they are the sweetest.
1 large red onion, sliced
1 medium butternut squash, peeled and cut into chunks with seeds removed
1 Tablespoon dried basil (optional)
1-3 Tablespoons olive oil
White miso paste
In a good sized pot, sauté the onion for several minutes in the olive oil and add the basil.
Add the squash and enough water to cover the vegetables with approximately 1 tsp. Sea salt. Simmer for 15 minutes. Process in a food processor or blender into a smooth creamy soup.
Adjust the salt/miso to taste and garnish with nutmeg.
For an even richer holiday soup add pressure cooked or boiled dried chestnuts to the mixture before blending.