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Creamy Fall Squash Soup With Miso-tamarind Garnish Recipe

Ingredients

How to make it

  • Saute onion and cinnamon stick in oil over low heat until onion is softened, about 5 to 7 minutes.
  • Add carrots, squash, and stock. Bring to a boil, then simmer, covered, until carrots and squash are soft, 15 to 20 minutes.
  • (Make garnish - see below)
  • Remove from heat and discard the cinnamon stick.
  • In small and roughly equal increments of stock and vegetables, ladle mixture into blender or processor. Blend until very smooth. Pour into a large bowl or another pot. Repeat until entire mixture is blended.
  • Stir in nutmeg, cloves and salt. Adjust seasonings to taste.
  • Miso-Tamarind Garnish
  • While soup is cooking, combine miso, tamarind, maple syrup, garlic, ginger and 1 tablespoon stock in a bowl and stir until smooth.
  • In a small saucepan over low flame, heat miso sauce. When it begins to lightly bubble, stir and continue to cook for 30 seconds or so.
  • Add remaining stock and bring to a boil, then stir in tomato paste.
  • When sauce thickens, remove from heat and set aside. When cooled slightly, pour into a "squirtable" plastic container and design your own swirls over individual cups of soup.
  • Note: I found this to make the bare minimum of the garnish. I'd double this next time I made it.

Reviews & Comments 1

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  • dancegypsy67 16 years ago
    This looks incredible and I am especially intrigued by the sauce. I hope you don't mind - I'm going to add this to the Seasonally Fall and Soups groups.
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mattandmaren Kirkland, WA

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