Sunshine Soup

A simple soup, for the grey days when our bodies need deep warmth, nourishing and promise of sunshine to come. Also for picky kids who can’t stand “bits” in their soup. When they ask whats in it, tell them its full of sunshine. 

 
10 c cubed yellow/orange squash (such as butternut. Could sub for up to half sweet potatoes or carrots)
6 c water/broth
2 c red lentils
3 tbsp grated ginger
1 chopped onion
6 garlic cloves
1 1/2 tsp tumeric
Sea Salt to taste
2 tbsp Miso Paste

For butternut squash, peel skin with a potato peeler, cut in half, scoop out seeds and cut into cubes. For hard skinned squash, prick and bake at 350F for an hour, cut in half, let cool enough to handle, scoop seeds, then scoop out flesh. You’ll only need about half the amount of cooked mashed squash vs raw cubes. Mix all but miso paste together in a gallon sized pot or bigger. Bring to a boil, turn down and simmer until soft, about 30 min. Take off heat, blend with immersion blender. Scoop miso into a jar/mug/bowl and add a scoop of soup. Mash together with a fork, then stir back into the pot of soup. Taste for salt+pepper, then serve!

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