Ginger-Squash
1 medium butternut or buttercup squash 2 tablespoons vegetable oil 1 medium yellow onion, chopped 3 tablespoons peeled and chopped ginger root 2 large cloves garlic, chopped 4 cups Vegetable Stock 3 tablespoons yellow or white miso 1/2 teaspoon salt 1/4 teaspoon white pepper juice of I orange 1/4 to 1/2 cup half and half (optional)
Instructions:
This rich and creamy soup is often requested at Cafe Brenda in fall and winter. We consider it to be the ultimate "comfort food."
- Wash the squash well. Peel and use the peelings in the stock. Chop the squash into 1-inch pieces, discarding the seeds. You should have about 4 1/2 cups chopped squash.
- In a large soup kettle, saute the onion, ginger, and garlic in vegetable oil. When the onion softens, add the squash and saute for 5 more minutes.
- Add stock and cover pot. Simmer over medium heat for 30 to 40 minutes.
- Add miso, salt, pepper, and orange juice. Puree soup in a blender in batches, if necessary, until smooth. Add cream. If the soup is too thick, add more soup stock.