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Squash Ginger Soup - Macrobiotic Recipe
1 onion, diced
2 cups buttercup squash (or any winter squash)
2 inches gingerroot, peeled and grated (keep the juice from the grated ginger)
scallions - sliced thin for garnish
3 teaspoons barley miso
Add onions, squash and enough water to cover the vegetables
Bring to a boil, simmer, and cover
Cook until the squash is soft
Puree the vegetables in a food processor, return to the pot and heat
Puree 3 teaspoons miso with the soup broth, and add this to the soup along with the ginger juice
Simmer 2-3 minutes more
Remove from the heat, set for 3-5 minutes
Garnish scallions
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