Soup and salad is so simple and healthy and makes the perfect spring or summer lunch. Here is my favorite comforting bowl of goodness!
2 onions, sliced thin
2 tbsp chickpea miso
1 tsp ginger juice (optional)
4 cups of water
Peel skin off squash, cut in half and hollow. Cut into bite size pieces, about 2 cups. In another pan, sauté onions with a little water and a pinch of sea salt and allow to carmelize. Boil squash with water until soft, then add onions for an addition 5 minutes. Transfer ingredients to a high speed blender or use a hand immersion blender. On low heat, add miso ( never boil) and ginger juice if desired.