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Sweet Corn And Butternut Squash Soup

Adding corn to this creamy sweetly satisfying soup makes for an interesting texture and ups the ante on the sweet flavor.

2 each butternut squashed -- halved, seeds removed
1/2 cup light olive oil
1 pinch sea salt
7 cups soy milk
1 onion -- diced
2 cups fresh corn kernels
tablespoons mirin
1/2 teaspoon powdered ginger
1/2 teaspoon ground cinnamon
teaspoons white miso

3 scallions -- thinly sliced on the diagonal

Preheat the oven to 400 degrees and lightly oil a shallow baking dish. Or oil the squash, covering the entire surface. Sprinkle the cut side lightly with salt and arrange in the baking dish, cut side down. Cover loosely and bake until the squash is quite soft about 45 minutes.

Scoop out the flesh from the squash, and place in soup pot with soymilk. Season with salt, cover and bring to boil. Reduce the heat to low and simmer for ten minutes. Puree the soup if necessary with food processor or food mill. Return to the soup pot and add the onions, corn kernels and spices. Bring to a boil, covered over medium heat. Reduce heat to low and simmer until onions are tender, about ten minutes. Remove a small amount of the broth, using to dissolve the miso and stir back into the soup. Simmer, uncovered three to four minutes to activate the enzymes.  Serve with sliced scallions.


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