Miso–Butternut Squash Soup by Nava Atlas of Vegan Soups and Hearty Stews for All Seasons

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

When Nava Atlas, the author of a plethora of vegetarian cookbooks approached me to be a stop on her "Blog Tour" for the re-release of one of her books, I was more than happy to oblige. Vegan Soups and Hearty Stews for All Seasons is now in its 4th edition, previously having been titled Vegetarian Soups for All Seasons, & it now contains color photos, plus a beautiful new cover! As someone who eats seasonally, I was thrilled by the convenience of having the recipes divided by availability at my local Farmers Market!

Today just happens to be the release date, so I'm posting a recipe from Vegan Soups and Hearty Stews for All Seasons I made just the other day. The book couldn't have arrived on my doorstep at a better time. Struck with a case of the sniffles, I opened the package & found myself making Miso Butternut Squash soup shortly after. This mild, delicious soup hit the spot & did a fabulous job chasing away my winter blues! The recipe is straight from the book, the only change I made was to steam my butternut squash, so from here I'll let Nava's words take it away..

Miso–Butternut Squash Soup
with soba noodles and spinach
6 servings
Once you've got the squash baked, this Japanese-style soup comes together quickly, and is as pleasing to the eye as it is to the palate. Use chopsticks for "slurping" the noodles.

1 small butternut squash, about 1 pound
3 cups water
4 ounces soba (buckwheat noodles), broken in half
1/2 to 1 teaspoon grated fresh ginger, to taste
One 15-ounce can low-sodium vegetable broth
5 to 6 ounces fresh baby spinach, stemmed and rinsed
1 cup frozen green peas, thawed
2 to 3 tablespoons miso
Freshly ground pepper to taste

Place the squash in a microwave-safe container. Microwave for 8 minutes, or until it can be easily pierced with a knife but is still firm. Or, if you are using the oven for baking other foods, you can bake the squash in the oven. Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender. Either way, this step can be done ahead of time. Let the squash cool until it can be easily handled. Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin. Cut into large dice and set aside until needed.

Bring the water to a simmer in a soup pot. Add the soba and ginger and cook until the noodles are al dente.

Add the broth, spinach, and peas, and diced squash. Cook just until the spinach is wilted but still bright green and everything is well heated through.

Dissolve the miso in 1/3 cup warm water and stir into the soup, then taste. If you'd like to add more miso, dissolve a small amount in a little warm water before adding. Season with pepper and serve at once.

If you're a soup or stew fan like myself, hop over to Amazon & pick up Vegan Soups and Hearty Stews for All Seasons!