My only memory of butternut squash wasn’t such a good one. I was invited to a neighbor’s house for dinner when I was 5 years old and the lady of the house served hamburgers without a bun and a scoop of cottage cheese along with a side of blended up butternut squash. Later that night, I threw up. To this day I am not sure if it was the bland food or the cold family dynamic of that household but I avoided butternut squash for the rest of my life – until this past year. It’s funny how a food memory gets embedded in your brain. I had to find a way to create a new relationship with my squash! In Los Angeles, one of my favorite coffee shops and teahouse served an amazing carrot soup. I had an idea of the ingredients and made this bangin’ soup happen! Now I’m so psyched to share it with you all – I PROMISE you’re gonna LOVE it. The flavors are perfectly complimentary: sweet and mild heat mixed with yum!
1 Butternut squash peeled and cut into medium sized pieces
3 medium carrots – cut into medium pieces the smaller the faster they cook.
1 medium apple peeled and cored
1 small onion cut into medium half moon slices
1 small piece of ginger – chopped or more depending how much heat you like!
1 tsp. of grated tumeric – I use fresh but you can use powdered if that’s all that is available to you.
3 cloves of garlic chopped large
1 tbsp. Tamari/Shoyu
1 large tbsp. of sweet white miso
5 c. water
1 c. left over brown rice
- Put everything except the miso into the pot. Cover with lid.
- Cook on medium low for about 20 minutes, long enough for everything to cook down. If it looks dry, add more water. I usually pull out some of the liquid broth to dilute my miso. Make sure to turn the heat down before adding the diluted miso.
- After everything is blended, whip out your electric wand and blend this baby – if you don’t have a wand use your blender.