Creamy Squash Soup

1. 1

   Soak wakame for 5 minutes; discard water. Slice wakame, removing thick stem.

2. 2

   Place wakame and vegetables in a pot and cover with water. Bring to a boil and simmer, about 25 minutes or until squash is soft.

3. 3

   Add miso to soup, either by putting it through a mesh strainer or by dissolving it in a bowl with a few tablespoons of the soup broth.

4. 4

   Puree soup using a hand mill, immersion blender or traditional blender. Remember to warm up a glass blender. Add more water if necessary to achieve desired consistency.

5. 5

   Add more miso if desired, for taste.

6. 6

   Return to pot. Add ginger juice and simmer 3-4 minutes.

7. 7

   Serve with scallions as garnish.

No additional tips available.