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!
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!