A Kate Says Yes first: An Original Recipe!
This recipe was born from being a beneficiary of friends cleaning out their fridge before the holidays (thanks Ben!) as well as trying to make a butternut squash soup that I ACTUALLY found tasty. Generosity+risk=a winning recipe!
The ginger gives the slightest smoky flavor, which as a vegetarian I miss! As for the ginger sauce, I found this recipe in Natural Health Magazine.
- 1 medium sized butternut squash, cooked and pureed*
*My preferred way to cook butternut squash is to roast it at 350° in the oven for 40-60 minutes. I plop it on a baking sheet, take a fork and poke holes all over it, and put it in the oven. Turn it over once. When it is done, i.e. fairly tender, let it cool and then cut it from top to the rounder bottom. Take out the seeds, remove the flesh from the skin with a spoon, and put the flesh in the blender. Puree!
My adapted Ginger Miso Sauce
- 1 cup Miso or Vegetable Stock
- 1 tablespoon of garlic, minced
- 1/4 cup fresh ginger, minced
- 1/4 cup agave nectar or honey
- 1/4 cup shoyu
- 2 tablespoons toasted sesame oil**
- Pinch of crushed red pepper flakes
Put all ingredients into your blender and mix until smooth. This makes about 12 ounces. You can keep this in the fridge and use later in the week for stir fry.
**You may think, “Oh, I will skip this ingredient, its a small amount and I won’t use it again”. Don’t! It is crucial to this recipe, and so incredibly delish you will use it again (from portobello “burgers” to everyday salads)!
Combining your puree and sauce to make soup:
- For every cup of pureed butternut squash, add 3 tablespoons of your ginger sauce.
- Place your pureed squash and your sauce into the blender and mix until smooth. Transfer to stove-top and heat on medium until hot, stirring intermittently.
Optional Ingredients (for one serving):
- 1/5 c of oat flour (throw rolled oats, not quick oats, in your blender on high until a fine flour is created and add to soup mixture for a creamy meal)
- 1/4 c of veggie stock to add to butternut squash puree (for a less creamy soup)
- Sage leaves for decoration and more flavor