How to Make SQUASH AND CHICKPEA MISO SOUP

Here is another great to soup add to you family's menu. It is unique and delicious, and will soon be a favorite in your house! Remember...old fashioned recipes are always the best!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 cup chickpeas, soaked overnight
• 1 piece of kombu
• 2 medium to large butternut squash
• 2 large onions, sliced
• 4 tsp. sesame oil
• 1/2 cup grated fresh ginger root
• Rice miso to taste
• 1 tsp. sea salt

1. 
    

   Preheat oven to 350 degrees. Discard the soak water and rinse the beans. Put the beans in a pressure cooker with the kombu and water to cover the beans. Pressure cook for 30 minutes.

2. 
    

   While this is cooking, bake the squash. Cut the squash in half and scoop out the seeds. Bake cut side down, uncovered for 45 to 60 minutes. It should be very soft. At the same time, sauté the onion in the oil, cover, and simmer for 45 minutes. When the squash is soft, scoop out the meat and puree it until smooth in a blender, adding enough water so that the blender does not lug its motor.

3. 
    

   Add the onions and chickpeas to the squash puree and season to taste with miso and salt. Squeeze the juice from the ginger root into the soup before serving. Very warming and satisfying.
   Serves: 6-8