Squash Soup
These days in may part of the world (Berkeley, CA) there are lots of kinds
of squash for sale. My favorite kind are the big green or grey green or
multicolored ones. Names for them include kabocha, sweet mama, turban and I
am sure I’m forgetting some. They are easy to cook. You wash them off, cut
them in half and scoop out the seeds. (Some people like to bake and eat the
seeds but they are VERY CHEWY). Put the squash halves face down in a baking
dish and bake them for 45 minutes to an hour at 300. They are very bright
orange, sweet and delicious.
If you are a single person like me, that will mean you have a lot left over.
Then you can make lots of lucious things with the rest. One of my
favorites, hands down, is squash soup.
The absolutely essential ingredients, besides the leftover squash, are rice
miso and water. Put the leftover squash in the blender. Add a teaspoonful
of rice miso and water, and whirr. Then heat in a saucepan or in the
microwave until hot but not boiling. You can toss in leftover green beans
or other veggies. Garnish with any of the following –
mint leaves
a slice of lemon
cilantro (chinese parsley, coriander leaves)
a cloud of cayenne pepper (for a hot and sweet soup)
Love it!
Aikya