Red Kuri Squash, sweet potato, and miso combine for a salty-sweet flavor combination in this creamy plant-based soup. Ginger adds warm, Asian spice. This is the perfect healthy vegan soup to make for an orange and black Halloween themed night. Yet, it's also satisfying when you're feeling sick.
2poundsRed Kuri Squashpeeled, seeded, and cut into large pieces
1sweet potatopeeled and cut into large pieces
2scallionsgreen and white parts separated, sliced
4clovesgarlicpeeled
1inchgingerpeeled and sliced
3tbspyellow or white miso paste
6cupswater
To Garnish:
16-ouncefirm tofudrained and cut into small, bite-sized pieces
2tspblack sesame seeds
Instructions
To roast the Asian Red Kuri Squash Soup base:
Preheat your oven to 425F. In a small baking pan, combine the Red Kuri Squash, sweet potato, white parts of the scallion, garlic, and ginger. Add 2 cups of water, enough to cover all of the vegetables. Cover the pan and roast for about 75 minutes, until the squash is completely tender.
To roast the Tofu:
Place the tofu on a baking sheet lined with parchment or a nonstick baking mat. Bake at the same time the squash is roasting. Because the oven temperature is higher (425F), stir the tofu more frequently, every 10-12 minutes. Remove the tofu when it is brown around the edges.
To puree and finish the Asian Red Kuri Squash Creamy Miso Soup:
In a blender, combine the roasted squash mixture from the pan with the miso paste. Add the water from the pan. Add 2 more cups of hot water. Puree until smooth. You want a pourable consistency. Add more hot water, as needed, to reach this. You may add another 2 cups. If this is too much for your blender, work in batches.
Pour the soup into bowls. Garnish with the roasted tofu, sliced green parts of the scallions, and black sesame seeds. Enjoy!