One of my best girlfriends is coming to the ranch today. And the last time she visited me I told her if she brought the ingredients for this immune-boosting soup, I would make it for her. And, of course, she held up her end of the bargain. Me – not so much. Between the wine tasting, shopping, hiking and riding there just wasn’t much time left for cooking. So I figure I owe her. She’ll forgive me when she tastes it.
Prep time: 40 minutes.
- 1 butternut squash, peeled and cubed (I cheat and buy the pre-cut bags at Trader Joe’s or the frozen ones even – use 2 bags)
- 3 medium carrots
- 1 red apple
- 1 small brown onion
- 2 cloves finely minced garlic
- 1 tablespoon finely chopped fresh ginger (add more if you are fighting off a cold or just like it extra spicy.)
- 1 tablespoon finely chopped tumeric (fresh is best, but powdered if you can’t get it)
- 5 cups water
- 1 tablespoon miso (can be brown rice or garbanzo miso if avoiding soy)
- 1 cup cooked brown rice (optional)
Peel the squash and chop into cubes, or take 2 bags out of the freezer and dump them in the pot, as you can see I did by the frost on the squash 😉
Peel and chop the carrots into chunks.
Chop the apple into hunks. No need to peel it.
Do the same with the onion. (and yep, those are bits of carrot in there cuz I didn’t wash my knife between veggies).
Put all the above ingredients in the pot.
Cover the pot and cook on medium heat for about 20 minutes until the chunks are soft.
Add the miso mixture to the pot.
Add the cooked brown rice.
Garnish with somethin’ pretty (I like cilantro or pepitas) and eat!
Yields 6 big bowls.