Butternut Squash Soup
Ingredients
- 1 medium squash, peeled and cut into 1 inch cubes
- 2 small sweet potatoes, peeled and cut into 1 inch cubes
- 3 teaspoons chick pea miso
- 6 cups of water
- Roasted sesame seeds for garnish
Instructions
- Place water, potatoes and squash pieces in a soup pot and boil for 10 minutes or until pieces are soft. Then put the cooked squash, spices and potato along with their liquid in a blender with the miso and blend until smooth. Pour into bowls and top with roasted sesame seeds. Serve with rice crackers or whole grain toasted bread.
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