Butternut Squash & Miso Soup

Ayurveda considers soups to be warming, helping the digestive system. The addition of miso as a fermented food is good for the spring season. It is particularly good to balance the Air (VATA) dosha. Reduce the amount of miso paste for Fire (PITTA) dosha. Serves 6

Ingredients:

3 cups Butternut Squash (diced)


2 Yellow Onion


2 cloves Garlic


Sea Salt & Black Pepper - to taste 


1 1/2 Tbsp Miso Paste


2 Tbsp Olive Oil


2 cups Water


1 cup Organic Vegetable Broth


1/2 bunch Fresh Sage


Directions:

Heat the oil and sauté the onions and garlic until lightly softened and browned.

Add the squash and enough water and broth to cover the vegetables.

Simmer the soup on the fire for 20 minutes. Blend the soup. Add spices and the miso paste. Cook for another 10 minutes making sure not to boil so as to keep the nutrients of the miso paste. Serve hot with fried sage leaves.