Miso Tahini Soup

Recipe adapted from Heidi Swanson.

This recipe combines winter squash and turnip greens, which I thought was an interesting combination. We love to munch on their roots, but turnip greens are often forgotten or tossed aside. They are a great addition to any dinner as they have such a lovely, delicate flavor.

 Serves 4.  

1 butternut squash, seeded and sliced into 1/4 inch crescents
1 bunch turnip greens, chopped or spinach or another tender green, or bok choi
4 cups water
4 tablespoons white miso
1/4 cup tahini
zest of one lemon
3 cups cooked brown rice
1 avocado, sliced
1 bunch chives, minced
toasted nori, crumbled, for serving
toasted sesame seeds

Add the squash to a large pot, cover with the water and bring to a gentle boil.   Simmer until the squash is tender, about 45 minutes. When the squash is just tender, add in the chopped turnip greens and let simmer for two minutes. Remove the pot from the heat and let cool slightly. Pour a few tablespoons of the hot water into a small bowl and whisk in the miso. Stir the thinned miso back into the pot along with the tahini and lemon zest. Taste and add a bit more miso if you like it saltier.

Place a generous scoop of rice in each bowl along with some of the squash. You could also add in the tender leaves of your bok choi if you want.  Ladle broth over the vegetables, and finish with a few slices of avocados, a sprinkling of chives, the toasted kale and sesame seeds.