Miso-butternut squash soup w/ black beans and cilantro salsa
onion, olive oil, ginger, cumin, cayenne, butternut squash, miso
broth*, cream, cooked black beans, yellow tomatoes, cilantro, shallot,
sherry vinegar, salt and pepper
Preparing: Dice your onion
and cook gently in olive oil. Add grated fresh ginger, 1-2 tsp cumin, a
splash of cayenne pepper and stir for 1 minute. Next add cubed butternut
squash, salt and pepper, and miso stock (about 4 cups of stock to one
medium squash). Cook until squash is tender. Puree soup until very
smooth. Put back on heat and stir in heavy cream (about 1/2-1 cup, to taste),
cooked black beans, and chopped yellow tomatoes. Heat through.
Eating: Serve hot soup with this garnish/salsa: cilantro leaves, sliced shallot, 1-2 Tbsp sherry vinegar and salt.
Dish history: Leftover miso-squash soup (original adaptation from here)
with some freshy-harvested black beans and end-of-season yellow
brandywines... delicious. If you don't like cilantro (shame on you), at
least stir in some sherry vinegar to the soup before eating.
To make miso broth: I suppose everyone has their own method... I heat 1
cup of water for each Tbsp of miso paste. But the key is stirring the
miso paste in a small amount of that water until it forms a paste, and
then stirring it into the rest of the hot water. Never let miso stock