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Friday, November 18, 2011

Butternut Squash Soup


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
Good water
Nutmeg (optional)

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.

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