This soup is one of my favorites and offers the quintessential savory taste for the fall. At the turn of the season when the air is suddenly nippy and your body can lose its heat, this warming soup builds boosts vitality and stamina. Miso, kombu, and shitake mushrooms have been used as traditional medicine remedies in Japan for centuries thanks to their ability to fight disease and infection. Kabocha squash is full of fiber and ginger root fights inflammation. Together they provide supportive nutrients for your circulatory, respiratory, and immune systems.
May this soup bring round-hearted joy this season!
Kabocha Squash Miso Soup
1 large onion or 2 medium onions
1 large kabocha squash, peeled and cut into chunks
2 tablespoon coconut oil
1 (4 -inch) piece of kombu, (seaweed kelp)
1/2 to 1 cup shiitake mushroom caps, cut into 1⁄2-inch slices
3 teaspoons low sodium tamari
1 tablespoon of ginger juice, or minced
1 tablespoon of curry powder (optional)
1 – 2 tablespoons coconut sugar, can use maple syrup as well
2 tablespoons miso paste, preferably yellow or white unpasteurized for full health benefits 5- 6 cups of water
- Dice the onion.
- Peel the kabocha and discard the seeds.
- Cut into small chunks.
- Heat the coconut oil over medium heat in a pot and cook the onions until soft and translucent. Add the kabocha squash and sauté with the onions to coat with oil and soften.
- Add the water and bring to boil.
- Add the kombu and simmer for 30 minutes or until the vegetables are cooked absorbing the savory flavor of kombu stock.
- Add the shitake mushrooms to a saucepan with the tamari and 1⁄4 cup of water and cook over medium-low heat for 30 minutes. Add water if needed.
- Puree the soup in batches in blender until smooth:
- Add miso and sweetener to the pureed soup
- Fold in the shitake mushrooms
- Serve the kabocha miso soup into bowls
- Garnish with sprouts, parsley, or your favorite condiment.