Sunday, November 18, 2012

Winter squash and ginger soup

Winter squash is a superb 'comfort food' for this time of year.

In Chinese medicine it is considered a warming food that is medicinal to the spleen-pancreas and stomach.

Winter squash is exceptionally high in complex carbohydrates and is considered beneficial for those with digestive problems.

It is a good source of vitamins A, C, and E and the minerals potassium, iron and magnesium.

Winter squash is also a rich source of carotenoids, including lutein, zeaxanthin and beta-cryptoxanthin, which are powerful antioxidants known to protect the body from cancer and other conditions such as macular degeneration.

Here is a recipe for winter squash and ginger soup, which is relaxing, warming and comforting, as well as providing your body with powerful protective nutrients.

Serves 4

  • 1 large onion (diced)
  • 1 small squash, e.g., onion squash or harlequin squash (cut in cubes)
  • 1-2 tbsp olive oil
  • 1 small pinch sea salt
  • Root ginger (2cm piece finely chopped)
  • 1 dessert spoon white (shiro) miso (diluted in a little water)
  • Heat a cooking pot, add 1-2 tbsp oil, the onion and a small pinch of sea salt and sauté the onions gently on a very low heat until they are soft and translucent
  • Add the squash cubes, ginger and water to cover half of the vegetables’ volume.  Bring to a boil and simmer for at least 20 minutes or until the squash is soft.
  • Blend to a smooth texture.  Adjust to the desired consistency by adding more water if necessary.  Season to taste with white (shiro) miso.
  • Serve hot and garnish with fresh parsley.

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