Creamy Squash Soup
Ingredients:
- 1 1/2 cups diced squash
- 1 cup diced onion
- 1 cup diced cauliflower
- 1 1/2 tablespoons white miso
- 1 pinch sea salt
Place vegetables in a pot and add water until it is about 1" from the top of the vegetables. Bring to a boil, cover and simmer for 30 minutes. Place the contents of the pot in a blender and blitz until creamy. Pour the soup back in the pot over a low heat and add the salt. Take out a ladle of the soup and in a small bowl work the miso into it until the miso is entirely dissolved. Put back in the pot and simmer for another 2 minutes being careful not to boil it. Serve and garnish with some minced scallion or parsley.