SPICY SWEET POTATO-SQUASH MISO SOUP

Spicy Sweet Potato- Squash Miso Soup

This soup is an absolute winter essential. It is creamy and spicy and loaded with vitamins and probiotics. It is the perfect meal if you feel a cold coming on or are fighting something. Sweet potatoes and squash are loaded with Vitamin A, Vitamin C, and fiber. Miso contains helpful probiotics that support digestion and add beneficial microorganisms to your digestive tract. 

Ingredients:

4 1/2 cups of water

4.5 tablespoons of Red Miso paste (I use Marukome Miso Paste or Miso Master)

1 tablespoon avocado or olive oil

1 large yellow onion diced

2- small sweet potatoes skinned and cubed (about 4 cups) - this can be subbed with equal parts carrots

1/2 cup of vegetable broth

1 inch knob of ginger peeled and grated

2- 1lb bags of frozen organic butternut squash (Frozen Butternut Squash)

2 1/2 teaspoons of cumin

1/2 teaspoon of cayenne pepper

1 can of coconut milk (Whole Foods Organic Coconut Milk)

salt & pepper to taste

Optional Garnish:

2 tsp of coconut cream as a garnish (coconut cream)

Pepitas - to sprinkle on top

Red Pepper Flakes

Miso stock:

In a large stock pot add 4 cups of water and heat to a simmer. In a bowl whisk the remaining 1/2 cup of water into the miso paste, then pour the mixture into the saucepan. Stir gently to combine. Keep this stock at a simmer, don't let it boil.

Soup:

Place a large sauté pan over medium heat, add 1 tablespoon of oil. When hot, add the onion and let sweat until it's translucent. Add the cubed sweet potato and 1/2 cup of vegetable stock. Let cook with a lid on for about 10 min.  Check to see if the potatoes are soft. Then add ginger, butternut squash, cumin, cayenne, and coconut milk. Cook for another 10 min with lid off or until the squash is cooked through.  

Place contents of vegetable mixture into a blender or food processor (I prefer a VitaMix because it can handle hot liquids if you are working with a different type of blender;  puree 2 cups of veggies and liquid at a time so your blender doesn’t explode).  Puree your vegetable and broth mixture until smooth. 

Add this blended veggie/coconut milk/broth mixture to the miso stock. Stir gently, to combine all ingredients Taste your soup. Add salt and pepper if necessary. I find the miso is already pretty salty. Let cook for another 10-20 min on low so the flavors have a chance to meld before serving.

Ladle into bowls and garnish with a dollop of coconut cream, a sprinkle of pepita’s, and a little red pepper flake! Enjoy.