Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Remove Seeds from squash
Roast squash cut in half face down in oven at 350oF for 40min
While squash is baking, dice onion and 5 garlic cloves and pan fry with 1 tablespoon butter
Once onion is translucent add miso paste and carrots cook for about 5 minutes to soften carrots
Add greens, cook for another 10 min until greens are soft, then set aside
Cool squash and remove skin, take meat scoop into blender
Combine squash with milk, cottage cheese, ginger and 3 cloves garlic
Add enough water to make blend about 2 cups, may blend in succession if all does not fit in one load
After squash is blended add to pot and heat on medium until warm
When finished you will have soup and greens
add greens to soup in individual serving bowls
(optional top with ground pepper and a white sharp cheese like cheddar preferably from Wisconsin)
