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butternut squash & edamame soup

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

this is a Japanese style soup with a lot of flavor and body. it is a quick easy dinner on a week night just add a salad. or great for a nice start for a dinner party

(1 rating)
yield serving(s)

Ingredients For butternut squash & edamame soup

  • SOUP
  • 2 tsp
    toasted sesame oil
  • 2
    leeks, light green and white parts thinly sliced (11/4 cups)
  • 1
    12-oz. pkg. diced butternut squash
  • 2 c
    cooked brown rice
  • 1 1/2 c
    frozen shelled edamame
  • 1- 14oz can
    low-sodium vegetable broth
  • 1
    kombu (4 inch piece)
  • 3 Tbsp
    white miso
  • RELISH
  • 1 Tbsp
    grapeseed oil
  • 3 Tbsp
    minced fresh ginger
  • 6
    green onions, finely chopped (1 cup)
  • 1/4 tsp
    white pepper

How To Make butternut squash & edamame soup

  • 1
    To make soup: Heat sesame oil in pressure cooker over medium heat. Add leeks, and cook 2 to 3 minutes, or until soft. Stir in squash, rice, edamame, broth, kombu, and 21/4 cups water. Close pressure cooker, and bring up to high pressure. Cook 6 minutes.
  • 2
    Allow the pressure to return to normal on its own. while you make the green onion relish.
  • 3
    To make Relish: Heat small saucepan over medium-high heat, and add grapeseed oil. Add ginger and green onions, and cook 1 to 2 minutes, or until onions are wilted but still bright green. Remove from heat, and season with white pepper and salt, if desired.
  • 4
    Remove kombu from soup. Thinly slice kombu strip; stir into soup. Ladle ?1 cup soup into bowl, stir in miso, then stir miso mixture into soup pan.
  • 5
    to serve Stir 1 Tbs. Relish into each serving of soup.
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