Recipe by Dancer^
A quick and easy soup just for two.
Top Review by Charlis Meador
We had a cool evening a few nights ago, the perfect chance to try this soup. It was as delicious as I thought it would be! The only changes I made was to use coconut milk (well, okay, cow's milk and coconut extract- a trick I learned from a gal here on the 'zaar, Sueie, I think it was) and to leave the acorn squash in chunks (I prefer some texture in my soups). This will become a regular as the cold weather sets it. Thanks
- 1 medium sweet winter squash, cut in half,seeded
- 1 teaspoon extra virgin olive oil
- 1 medium yellow onions, chopped or 1 medium leek, sliced thin
- 4 cloves garlic, halved
- 1 small jalapeno, sliced and seeded
- 1⁄2 cup cubed firm tofu
- 2 tablespoons miso, dissolved in
- 2 cups water
- 1⁄4 cup chopped cilantro
- 1⁄4 lime
Directions See How It's Made
- Place squash in a covered saucepan with 1/2 inch of water and steam over low heat until soft, about 15 minutes.
- Set aside.
- Heat the olive oil in a large pan.
- Add the onion, garlic, jalapeno, and tofu and saute over medium-low heat until onion is translucent.
- After squash has cooled to the touch, scoop the flesh into a blender.
- Add miso broth to the blender and process on medium to high speed until smooth.
- Add pureed squash to the pan with garlic, jalapeno, onion, and tofu.
- Cook until the mixture is heated through.
- Pour soup into serving bowls and garnish with cilantro and a squeeze of lime juice.