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.


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