Healing Squash Soup with Miso and Ginger
Author: Bhavani Jaroff
Recipe type: Vegan, Gluten-free
Ingredients
- 16 cups water
- 1 butternut squash (8 cups cubed)
- ¼ cup minced garlic
- ¼ cup minced ginger
- 1 organic onions, chopped
- ¾ cup red miso
- 2 Tbs coconut oil
- 2 carrots, chopped
- 2 celery, chopped
- 3 t. salt
- 1-½ t. white pepper
- 1 cup apple sauce
- 2 Tbs. apple cider vinegar
- 2 Tbs. Pomegranate Molasses
- parsley and lemon for garnish
Instructions
- In large pot, bring 16 cups of water to a boil with the butternut squash in it.
- Meanwhile, sauté the onions, carrots and celery in the coconut oil, with the ginger and garlic, for about 10 minutes, until soft.
- Add the vegetables to the pot of soup, and continue cooking for 10 more minutes. Remove 2 cup of broth and in a separate bowl or measuring cup, dilute the ¾ cup of miso.
- Add the miso mixture back into the soup pot (DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED).
- Add the salt, pepper, apple sauce, apple cider vinegar and pomegranate molasses.
- With an immersion blender, purée the squash and vegetables until smooth.
- Garnish with chopped parsley and serve with a lemon wedge. Enjoy!
- You can add noodles and more vegetables if desired.
Step-by-step Instructions:
In large pot, bring 16 cups of water to a boil with the butternut squash in it.
Meanwhile, sauté the onions, carrots and celery in the coconut oil, with the ginger and garlic, for about 10 minutes, until soft.
Add the vegetables to the pot of soup, and continue cooking for 10 more minutes. 
Remove 2 cup of broth and in a separate bowl or measuring cup, dilute the ¾ cup of miso. Add the miso mixture back into the soup pot (Do NOT boil the soup once the miso is added!).
Add the salt, pepper, apple sauce, apple cider vinegar and pomegranate molasses.
With an immersion blender, purée the squash and vegetables until smooth.
Garnish with chopped parsley and serve with a lemon wedge. Enjoy!
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