Butternut Miso Soup With Ginger, Broccoli & Tahini

Butternut Miso Soup With Ginger, Broccoli & Tahini

Another Loba’s Lovin’ Kitchen specialty! For the greens, I especially recommend Watercress…

1 1/2 quarts of water
1 small butternut or other winter squash, cooked and cut up
1 cup of cooked brown rice (optional)
3 carrots, chopped
1 large bunch of broccoli, chopped
3 tablespoons freshly grated ginger, minced
5-7 cloves of garlic, minced
3 or more tablespoons mellow brown miso
3 tablespoons tahini or almond butter

Bring the water to a boil in a good-sized pot, and add the ginger, garlic, rice (if you like) and vegetables. Let simmer a few minutes, take off the heat, and add the miso and tahini, mashing them with a spoon against the sides of the pot until well incorporated. Taste, and add more of either if you like. Garnish with the fresh greens and toasted nuts, and serve immediately in bowls with garlic toast on the side.

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