Squash and Miso Soup
1 butternut squash, halved, seeds removed, peeled and sliced in ½ inch thick pieces
1 large white turnip (about 400g), peeled and cut in large pieces 2 – ½ tbsp (32 mL) white miso paste (or curry paste)
1 – ½ tbsp (22 mL) fresh lemon juice 3 green onions, finely chopped
2 tbsp (25 mL) PC Unsalted Raw Pumpkin Seeds
1. Place squash, turnip and 4 ½ cups (1.25 L) of water in large sauce pan; bring to a low boil over medium-high heat. Simmer for 15 minutes or until vegetables are tender. Transfer 1 cup (250 mL) of liquid in small bowl; whisk in miso until blended. Return to saucepan.
2. Mash some of the squash mixture using wooden spoon to thicken soup. Bring to a boil to heat through. Remove from heat; stir in lemon juice. Ladle soup into bowl; garnish with onions and pumpkin seeds. Serves: 6
Per serving: 100 calories, fat 2 g (0.3 g of which is saturated), sodium 270 mg, carbohydrate 19 g, fibre 5 g, protein 4 . High in fibre. Source of Vitamin A and C.
Recipe source: pc.ca