Soups & Stewsclosetcooking
Butternut Squash and Wakame Miso Soup
The farmers market has been full of fresh local squash and I wanted to use them in a miso soup. I have cooked with butternut squash before so I decided to start with that one.
👥 1 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Bake the butternut squash in a preheated 400F/200C oven for about really render, about ⏱️ 30-40 minutes.
butternut squash (1/4 inch thick)2 slices
2
Cut the butternut squash into bite sized pieces.
butternut squash (1/4 inch thick)2 slices
3
Bring the dashi, butternut squash and wakame to a boil in a small sauce pan.
dashi1 cupbutternut squash (1/4 inch thick)2 sliceswakame1 teaspoon
4
Reduce the heat and simmer until the wakame is tender.
wakame1 teaspoon
5
Remove from heat.
6
Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
miso (gluten free for gluten free)1 tablespoondashi1 cup
7
Add the miso back to the soup.
miso (gluten free for gluten free)1 tablespoon
8
Pour the soup into a bowl and top with green onion.
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