Butternut Squash-Miso Soup

From Cathy Erway/Not Eating Out In New York

Makes 6-8 servings

[Ed:  Cathy was an invaluable help in getting Soup and Bread: Brooklyn off the ground — she hooked us up with several NYC cooks, as well as the very generous folks at Ten Cat Bakery, and put her own publicity machine to work on our behalf; when queried, an inordinate number of folks at the Bell House that night told me they were there because they read about Soup and Bread on her blog. Thank you Cathy! And, oh yeah … the soup? It’s delicious.]

Ingredients

5 cups water
about 20 square inches kombu
about 1/4 cup packed bonita flakes
about 2 lbs butternut squash (one medium), trimmed of tough skin, halved, and removed of seeds and pulp
2 tablespoons white miso
1 tablespoon vegetable oil
chopped scallions for garnish

Preparation

Preheat oven to 370 degrees. Place one half of the butternut squash cut side-down on a baking sheet coated with the oil. Roast for about 30 minutes, or until tender. Meanwhile, chop the remaining half of the squash into roughly 1/2-inch cubes. Once the roasted squash is tender, let cool completely and scoop out the flesh from the skin. Puree the cooked squash in a food processor or blender.

Submerge the kombu in a large pot with the water and let soak for 10-15 minutes. Put over medium flame and bring to a boil. Remove from heat and add the bonita. Let soak for 3-4 minutes until the flakes begin to sink. Strain the solids from the liquid and return the broth to the pot.

Stir in the miso and add the pureed squash and the squash cubes. Let cook over a low flame for 20-25 minutes, until the squash is tender. Add the scallions and serve.

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