Butternut Squash Corn SoupUser Submitted Recipe
6-7 cups butternut squash, peeled and cubed into small pieces. Water to cover squash
1 and a half large onions, diced
1-1 1/2 cups of corn, fresh or frozen
1 Tbs olive oil
1/2 tsp sea salt
3-4 Tbs white miso
Heat oil in 10 quart pot and add diced onion until sauteed about 5 minutes. Add a sprinkle of salt to the onions.
Add all the squash and saute for a few minutes. Add water to cover the squash and onions and add the sea salt.
Bring it all to a boil and lower heat, cover the pot and simmer at least 30 minutes.
Cool squash mixture for 30 minutes drain the squash (keep the liquid)and take two cups at a time and put it through the food processor.
Add the liquid to the pureed squash . Take a cup of the soup and add the white miso to it. Stir really well! Mix in with the rest of the soup. Add the corn and simmer ten more minutes!