CREAMY SQUASH, YAM, AND CORN SOUP
c. Jane Quincannon Stanchich
True comfort food. Healing too. Especially good for the pancreas and spleen which controls blood sugar, this soup actually reduces sweet/sugar cravings. Sweet, simple, and soothing...a perfect beginning to any meal. You may omit the oil and water-sauce. Links at bottom give ingredient resources.
Yields 5-6 servings
- 2 teaspoons olive or sesame oil
- 1 cup yellow or white onions, peeled and cubed
- 2 cups sweet winter squash, peeled and cubed
- 1 cup yams, peeled and diced
- 2 cups spring or filtered water
- 3 cups organic almond milk
- 2 tablespoon white miso or to taste
- 1/2 cup corn kernels-may use organic frozen
- 5 sprigs fresh parsley for garnish
- Warm oil or one-inch water in soup pot on medium heat. Place the onion in the pot and sauté in oil for 4-5 minutes. Add squash and sauté with the onion for 2 minutes.
- Add water and bring to boil, reduce heat, and simmer covered 15 minutes or until squash is tender. Puree mixture by hand or with immersion blender.
- Add vegan milk and continue blending well. In a one-cup measurer, dissolve miso in a small amount of soup broth. Lower the heat of the soup to a simmer.
- Stir in miso. Puree a few seconds. Add corn. Simmer 3 minutes more. Serve and garnish bowls with parsley sprigs. Serve warm.
NOTE: We usually do not peel squash or yams when we cook them, because the peeling has so many minerals. We do it in this soup to get the smooth texture and golden color.
Beans only aduki ... until find new source of certified organic | http://www.natural-lifestyle.com/Whole_Foods/Baking_Supplies/Barley/Beans/beans.html