Ginger Miso Squash & Bok Choy Soup

This recipe comes from another farmer who has mastered the art of seasonal, local eating! Andrea Bemis of Tumbleweed Farm in Oregon suggests that this recipe is highly customisable - use whichever winter squash you have on hand, and feel free to swap in kale, collards, cabbage, spinach, or swiss chard if you don't have bok choy.

Ginger Miso Squash & Bok Choy Soup

Squash & Chicken
2 1/2 T olive oil & miso paste
1 1/2 T maple syrup & soy sauce/tamari
1/4 t crushed red pepper flakes
2 Delicata Squash, sliced into 1- inch thick wedges
2 small chicken breasts

1 T olive oil
1 (2”) piece fresh ginger, peeled & finely chopped
3 cloves garlic, minced
1/2 bunch green onions, finely chopped
1/2 t crushed red pepper flakes
4-5 C chicken or veggie stock
2 T miso paste
1 head bok choy, greens thinly sliced & stalks roughly chopped
a hefty dash of fermented chili paste or Sriracha
salt & pepper to taste
Preheat the oven to 400F. Blend olive oil, miso, maple syrup, soy sauce & pepper flakes. Place squash & chicken on a rimmed baking sheet, rub squash & chicken all over with dressing. Bake until the squash is tender & chicken is cooked through, 25-30 min. Shred chicken once cool enough to handle.

Heat olive oil in large pot over medium-high heat. Add ginger, garlic, scallions & pepper flakes, cook for 3 min. Add 4 C stock, bring to boil then reduce heat to low simmer.

Reserve half squash wedges for garnish & place the rest into the pot of soup. Add miso & puree the soup.

Add bok choy stems along with shredded chicken to the pot & stir. Simmer for about 5 min. Add bok choy greens & cook until bright green and wilted. Add chilli paste & taste for seasonings. If soup is too thick add more broth as needed. Garnish soup with reserved squash wedges before serving.

Recipe and photo copyright

Article précédent Article suivant