Squash Soup with Zucchini Noodles

1 winter squash (peel intact)

1/4 cup chopped onion

2 garlic cloves, minced

1 tablespoon ginger, minced

2 teaspoons sesame oil

1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon salt

1 zucchini

2 tablespoons miso, dissolved in 1/4 cup cool water

Remove the seeds and chop the winter squash into 1 inch pieces, put in a pot with onion, garlic & ginger. Fill with water about 1 inch over the squash. Bring to a boil with the lid on & simmer until squash is tender.

In a pan, toast the squash seeds in sesame oil with the cayenne & salt.

Slice the zucchini into long, thin “noodles”.

When the squash is tender, take a potato masher & mash it in the pot. If you want, you can put it in a blender to get a creamier base, but remember that hot soup in a blender equals explosions of hot soup. Let it cool down a bit first.

Add the zucchini noodles and stir them in well. They will only take about a minute to cook, less if you like them slightly crisp.

Remove soup from heat & add miso.

Serve garnished with toasted squash seeds.


Ginger Miso Soup

2 cloves garlic, minced

1/4 cup chopped onion

1-2 tablespoon minced ginger (depending on how much you like ginger!)

2 carrots

1 sweet potato

2 squash (I like 1 yellow squash and 1 zucchini)

2 tablespoons miso

Put the onion, garlic & ginger in a pot that will be big enough to hold all your veggies & add about a cup of water. Bring to a boil & let that simmer while you…

Chop carrots, sweet potato and squash. Pieces of about 1 inch are a good size. Keep the sweet potato & carrots separate from the tender squashes. (if you want to substitute winter squash, you can lump it all together)

Put the sweet potato & carrot in the pot & add 3 cups of water. Bring to a boil. Simmer until carrots are becoming tender.

While this is cooking, take the miso & mix it in a bowl with about 1/4 cup of water to dissolve it.

Add the squash & cook until squash is tender.

Remove the pot from heat & stir in the miso.