Kabocha & Red Kuri Miso Soup

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Rain rain rain….that’s pretty much all it’s been doing the past few weeks in Santa Cruz. And I’m not complaining…per se. While we definitely need the rain, I was starting to get a bit stir crazy spending so much time inside. After all, I did move to California for the abundance of outdoor fun. When the sun finally made an appearance over the weekend, I went hiking. Wilder Ranch has some absolutely breathtaking views of the ocean, as you hike up in elevation. Since it was such a clear day, we were able to see across the Monterey Bay to Carmel.

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Since it’s been such soup weather, I threw together a slight variation of My New Roots’ Pumpkin Miso Broth with Soba. Thank you for the great recipe!

I swapped the pumpkin for kabocha and red kuri squash, because that’s what I had from the farmers market.

And I PROMISE it tastes better than it looks. I left the skin on both squash when I blended it, which gave the soup that nice puke green color. 😉 If you use pumpkin, the soup will be more orange. Either way the soup is sweet, savory, and hearty.

Kabocha & Red Kuri Miso Soup

Ingredients:

  • 2 tbl olive oil
  • 3 cloves garlic, minced
  • 1 small kabocha squash, chopped (skin on)
  • 1 small red kuri squash, chopped (skin on)
  • 4 cups water
  • 3oz (about 1/3 package) soba noodles
  • 2 tbl sesame seeds
  • 12 oz cremini or shiitake mushrooms, sliced
  • 3.5 tbl white miso
  • 1 tbl fresh ginger, minced or zested

What to do: 

  • In a large pot over medium heat, heat 1 tablespoon of olive oil. Once heated, add the garlic and cook until golden brown.
  • Add the squash and water, and bring to a boil. Reduce the heat, cover, and allow the soup to simmer for about 15 minutes until the squash is tender.
  • While the squash cooks, prepare the soba noodles according to their package directions.  Drain and set aside until everything else is ready.
  • Toast the sesame seeds in a pan on your stovetop, over medium heat for about 3 minutes.
  • In a separate pan, heat the other tablespoon of olive oil and saute the mushrooms over medium heat for about 6 minutes.
  • Once the squash is ready to go, carefully add it (including the water) to a blender, along with the miso and ginger. Blend until smooth.
  • Add the blended soup back to the original soup pot. Stir in the pasta, sesame seeds, and mushrooms. Enjoy!

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