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| Super easy! |
It’s amazing how little effort goes into this simple soup…it has such a rich flavor. Almost like dessert in soup form.
Creamy Butternut Squash Soup
- 6 cups cubed butternut squash (peeled first)
- 5 cups water
- 1/4 tsp salt
- 1/2 cup soymilk
- 1 Tbsp mirin (“Asian” section, sweet rice cooking wine)
Add squash, water, and salt to a large pot and bring to a boil. Cover and simmer on medium-low for 20 minutes
Lift out squash pieces with a slotted spoon and add to a blender along with the soymilk and a couple of cups of the squash cooking liquid. Blend til smooth. Add more cooking liquid if you’d like a thinner consistency.
Add the mirin (rice wine). Return soup to pot to reheat if necessary. If you want to get all fancy, garnish with a bright green sprig of something like parsley.
I just made this! Yummy! Thanks for the uber-easy recipe! 🙂