Good old Chicago. You leave for a week and the season changes on you. I feel like we barely got a taste of the usual broiling hot sopping summer that it usually supplies and then suddenly, oops! The unmistakable crispness of fall is in the air. Ah well. Who needs molasses-muggy summers anyway?

Squash. Squash is the point, people. The time has come.

Naturally Gluten-Free: Butternut Squash in a Miso Ginger Broth

Naturally Gluten-Free: Butternut Squash in a Miso Ginger Broth

Butternut Squash in a Miso Ginger Broth

  • 8 c. water
  • 1 small butternut squash (~6″ long)
  • 1/4 c. grated frozen ginger
  • 2 shallots
  • 1/2 c. miso paste
  • 1 package silken tofu
  • 1 leftover leek

Be a prep chef: Peel and seed the butternut squash. Dice into 1/4″ cubes. Slice your shallots as close to paper thin as you can. Open the package of silken tofu, slide a knife around the edges of the plastic bin and invert on a cutting board. Cut into 1/4″ cubes. I had the green part of a leek leftover in my fridge, so I used it in the recipe. It’s perfectly fine to use a whole leek, but find a small one. You don’t want it to be overly leeky. Remove the two or three outermost layers of the leek and discard. Remove each layer and carefully wash each one until you are into the tender, lime green leaves. Thinly slice (we’re talkin’ as close to paper thin as you can, again) the outer layers from the white part (if you have it – I didn’t) to the middle of the dark green part. Thinly slice the lime green core as well, reserving some for garnish. You are done with the prep.

Now the easy part: Put the water on to boil. When close, add the shallots and the squash. Biol until the squash is tender. Add the remaining ingredients except the miso, tofu, and lime green leek discs for garnish. Turn down to simmer. With a ladle, remove 2 c. of the soup and place in a large pyrex measuring cup or a bowl. Add the miso and mash with the back of a spoon until it’s totally dissolved. Return broth to pot. Divide your tofu among 4 large soup bowls. Pour the soup on top, garnish with the uncooked lime green leekies and enjoy a fall meal!