Reply #9: Buttercup (Kobocha) Squash Soup [View All]

[graywarrior]

1 buttercup squash, peeled
1 onion, chopped
Salt or tamari sauce
Grated ginger (palmful)
Creamed corn or frozen corn
Toasted sesame oil
8 cups water

Directions
Cut squash into 1-inch chunks. Saute onion in toasted sesame oil until translucent, about 8 minutes. Add squash to water. Add salt to taste (or tamari). Bring to a simmer and cook until squash is tender. Add corn and simmer for 2 minutes. Remove squash chunks and corn and place in a blender and puree. Return blended squash to pot. Squeeze ginger juice into squash soup and stir. Serve over boiled brown rice or just as plain old soup.