Kabocha White Bean Miso Soup

I love Kabocha Squash. There's so much you could do with this sweet Japanese pumpkin, but my favorite way to enjoy it is cooked in a soup or stew. I don't remove the peel, it's totally edible and has additional nutrients - so why not leave it on!

This soup is really easy to create and delicious on a cool autumn day. 

Kabocha White Bean Miso Soup
by Sarah Farsh November 13, 2013
  • 1 yellow onion, diced
  • 1 sheet of raw, organic nori, chopped
  • 1/2 kabocha squash, seeded and diced (about 3 cups)
  • 2 cups mixed mushrooms of choice, sliced
  • juice of 1 lemon
  • 2 tbsp miso (more or less to taste)
  • 1 tbsp garlic powder
  • salt and pepper to taste
  • 1 can organic white cannellini beans 
  • 4 cups water (more or less depending how much soup you want)
In a large soup pot, dry saute onions. Add nori and kabocha squash, mix and put top on pot, cook on medium heat for 5 - 10 minutes. Add mushrooms, spices and water and cook until boiling. Check to see if squash is cooked, should be able to stick a fork into it easily. Cook a little longer if needed. Lower heat to simmer and add lemon juice, miso and canellini beans. Top with fresh cilantro, avocado and sriracha!


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