It’s been a while since I last made this soup (stew), and boy it’s delicious.

Butternut squash stew

 Here’s what I used this time:

  • 1 tablespoon of oliveOil 
  • 1/2 teaspoon of turmeric 
  • A dash of blackPepper
  • A pinch of seaSalt
  • 1/2 large or 1 small onion, diced
  • 1 medium butternutSquash, skin removed & cut in bite size
  • 2 small (Yukon) potatoes, cut in bite size 
  • 3 shiitake mushrooms, diced (stems sliced thinly)
  • 2 tablespoons of mirin* (sweet cooking sake)
  • Filtered water (enough to cover the cut ingredints)
  • 2 teaspoons of Kelp powder stock*
  • A pinch of lemon zest (optional, but recommended)
  • 2 tablespoons of rice miso*
  • Scallions for the finishing touch
  1. Start with heated pan with oliveOil, turmeric & blackPepper, and add onions. Stir, & cover the pan to sweat the onions in low heat.
  2. Add butternutSquash, potatoes, shiitake, water, and mirin. Stir, and bring to boil.
  3. Reduce heat again to simmer until the squash & potatoes are soft (about 10-15 minutes).
  4. Add kelp powder stock & lemon zest, and miso. Stir.
  5. Add scallions for color and flavor.
  6. Enjoy eating!

Sometimes I also add fried tofu cubes on the second day to enjoy slightly different versions. Or if you prefer, you can add a couple of diced vegan sausages for a richer taste.

* You can find these in the Asian grocery stores. 

Here is the vine video.

Thanks for stopping by.

Happy cooking & eating!