Print Options:

Carrot Squash Soup with Miso

Yields1 Serving

 ½ onions, minced
 ½ carrots, cubed
 ¼ Kabocha pumpkin, or buttercup squash, cubed
 ¼ Extra Virgin Olive Oil
 1 cup vegetable stock or water
 ¼ tsp of light miso, or to taste
 Sprig of parsley
1

Sauté onions for about 5 minutes and add the rest of the vegetables and sauté for 3 minutes. Add the vegetable stock or water and cook for about 20 minutes, or till vegetables are soft. Dilute miso paste with water and add to soup and simmer on low heat for 5 minutes. Serve with a spring of parsley

Nutrition Facts

Servings 0.25