The Last Squash

Bittersweet times are upon me these days as my personal stock levels of fresh garden produce dwindle down to the last survivors. Luckily seed ordering is in full effect to keep the dream alive! Yet, even though the light at the end of the winter tunnel grows brighter every day, you can still guarantee there will be times when we feel the need to: bundle up, get adventurous, come home and devour a hot bowl of soup.

But I’ll reiterate before continuing that… #summeriscoming.

Feeling inspired from an Instagram post by my “neighbor” Anna for a mega hearty vegetable broth and a recipe from My New Roots, I set forth to honor my last butternut squash with a soup so full of nutritional goodness that would make the new Canadian Food Guide salivate.

So here we go – Butternut Miso Soup.

Step Uno: Make Anna’s stock.

• Once you’ve got all the goods simmering away go out and adventure for a few hours then come home to the most AMAZING smell, ladle up yourself a cup and savor the goods! Freeze what you don’t use in different sized containers for later. (I added in some carrot and celery because I had it on hand and well, I’ve never made a stock with out either!)

 

 

 

Step Two: Start making the soup.

Butternut squash, peeled & diced into ½“ pieces (approx. 3 cups), roasted at 375°F with some coconut oil, salt and pepper – one medium sized onion, diced – 3-4 cloves garlic, minced – 2-3 Tbsp fresh grated ginger (I keep mine in the freezer for easy grating and its keeps longer) – miso paste (Fuji Market in Whistler has a great selection, I used AWASE Miso)

• Add some coconut oil into a Dutch oven over medium heat, then add the onion and cook until translucent then add in the garlic and ginger; allow everyone to mingle until fragrant. Then add in the butternut squash and cook for 5 minutes to absorb the flavors. Top the lot with the veggie stock and allow to simmer for 10-15minutes. Use one cup of water and combine with ¼ cup miso paste, whisking to combine then add to the pot. Remove from the heat and use an immersion blender to smooth out the soup. Add more stock or water to obtain your desired consistency and season with salt & pepper.

Step 3: Wasabi cream.

1 Tbsp wasabi powder – 1 Tbsp water – 2 Tbsp mayo – squeeze lemon or lime juice – dash of tamari

• Whisk everything together and get ready to be addicted, and willing to putting this sauce on everything.

Step Quatro: Eat the soup.

• Serve the soup drizzled with the wasabi cream, sprinkled with black sesame seeds and topped with some pea shoots, micro greens or whatever is on hand. That is all.

Simple. Delicious. Nutritious. Most importantly: made and grown with love.

And remember… always trust a Swede.