Butternut Squash & Edamame soup

Butternut Squash & Edamame Soup Recipe

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Joan Hunt


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 vote

Serves 6


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2 tsp
toasted sesame oil
leeks, light green and white parts thinly sliced (11/4 cups)
12-oz. pkg. diced butternut squash
2 c
cooked brown rice
1 1/2 c
frozen shelled edamame
1- 14oz can(s)
low-sodium vegetable broth
kombu (4 inch piece)
3 Tbsp
white miso


1 Tbsp
grapeseed oil
3 Tbsp
minced fresh ginger
green onions, finely chopped (1 cup)
1/4 tsp
white pepper

How to Make Butternut Squash & Edamame soup


  • 1To 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.
  • 2Allow the pressure to return to normal on its own. while you make the green onion relish.
  • 3To 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.
  • 4Remove 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.
  • 5to serve Stir 1 Tbs. Relish into each serving of soup.

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