Creamy Butternut Squash Soup with Miso-Tamarind Swirl

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Creamy

Butternut Squash Soup with Miso-Tamarind Swirl

 

2 teaspoons canola

oil

1 medium to large onion, coarsely chopped

2 medium-sized carrots,

peeled, cut into chunks

2 medium butternut squash, peeled, cut into

chunks

1 cinnamon stick

4 to 5 cups vegetable stock or water

1/2

teaspoon nutmeg

1/8 teaspoon ground cloves

3/4 teaspoon salt or to

taste

 

Sauté onion and cinnamon stick in oil over low heat until onion is

softened, about 5 to 7 minutes. Add carrots, butternut squash, and vegetable

stock. Bring to boil, then simmer, covered, until carrots and squash are soft,

15 to 20 minutes. Remove from heat and discard cinnamon stick. In small and

roughly equal increments of vegetables and stock, ladle mixture into blender.

Blend until very smooth. Pour into large bowl or another pot. Repeat until

entire mixture is blended. Stir in nutmeg, cloves and salt. Adjust seasoning to

taste. Yields 6 servings.