SQUASH MISO SOUP

4 boxes frozen squash puree
1½ cups boiling water
2 tablespoons butter, cut into small pieces
1 tablespoon tamari (or more to taste)
½ teaspoon onion powder
⅛ teaspoon nutmeg
⅓ cup honey
⅓ cup light miso
1 cup water


Combine all ingredients except miso and 1 cup water and heat until squash is thoroughly thawed and butter melted.

In a small bowl, whisk together the miso and remaining water. Add to soup. Correct seasoning and consistency, adding more water if necessary. Do not allow soup to come to a boil once miso has been added. The soup has a sweet-salty taste and a thick consistency.

Serves 4-6

Vermont Zen Center Recipes

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