Simple Butternut Squash Soup

At least once a week I crave something superhealthy.  And with all the crazy cravings and eating habits this baby in my belly has been throwing my way, I seriously need a healthy, filling feast now and again.

Last night, Liza came over for dinner and I cooked a butternut squash soup, garlic greens, and brown rice with chestnuts.  It was absolutely perfect, simple, and totally delicious.

Here's how I made the soup:

Ingredients:

1 Butternut Squash cut into 1" pieces

1 Onion

Olive Oil

a pinch of Sea Salt

1 tablespoon Mellow White Miso

1 tablespoon Barley Miso

Shoyu to taste

1. Preheat oven to 400 degrees.
2. Place the squash and onions on a baking sheet and coat lightly with olive oil and the salt.
3. Roast for 45 min or until vegetables are soft.
4. Put the vegetables in a soup pot with 3 cups of water over medium heat.
5. Using an immersion blender blend the soup until it is smooth, but not too watery.  This step may need more water as you decide how you like the consistency.  I like it thick, but not too much like a puree.  It should definitely be soupy.
6. In a separate cup or bowl dilute the misos with hot water.
7. Bring the flame down to low and add the miso.
8. Add the shoyu and mix until incorporated.
9. Cook another 5 minutes and serve hot.