There is nothing quite like winter squash for delicate sweetness. Growing close to the ground, winter squash stabilizes blood sugar and relaxes the body’s middle organs the spleen, pancreas, and stomach which can improve digestion and create a calm, centered feeling within.
Ingredients
- 3 cups plus 3 tablespoons spring or filtered water, divided
- 1 small onion, finely diced
- Sea salt
- 5 cups small cubed winter squash
- 1 to 2 parsnips, small roll cut
- 1 to 2 cups unsweetened almond, rice, or soy milk
- 2 to 3 tablespoons mirin or white wine
- 1 to 2 scallions, thinly sliced on the diagonal, for serving
How to Make It
- Heat 3 tablespoons of the water in a soup pot over medium heat. Add the onion and a pinch of salt and sauté for 2 minutes. Add the squash, parsnips, remaining 3 cups water, milk, mirin (or white wine), and a light sprinkling of salt. Bring to a boil over medium heat, covered. Reduce the heat to low and simmer for 20 minutes. Season lightly with salt to taste so that the soup tastes sweet, then continue to simmer, covered, until the squash is quite soft, about 15 minutes.
- Puree the soup in batches in a food mill or a food processor fitted with the metal blade. Return the soup to the pot and warm over low heat for 2 to 3 minutes to allow the flavors to develop. Serve hot, garnished with scallions.