Healthy Winter Holiday Favorites

1. Warm the olive oil in a large soup pot over medium heat. Add the onion and carrot, then cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.

2. Add the garlic, ginger, turmeric, and black pepper. Cook for 30 to 60 seconds, just until the garlic is fragrant and the ginger is lightly softened. Keep the heat moderate so the garlic does not brown.

3. Add the cubed butternut squash, vegetable broth, and rinsed kombu. The broth should nearly cover the squash; add up to ½ cup water if needed. Bring the pot to a gentle boil, then reduce the heat to low.

4. Cover and simmer for 20 to 25 minutes. The squash is ready when a fork slides through the thickest cube without resistance. Remove the kombu with tongs and discard it or reserve it for another broth.

Pro Tip: Cut the squash pieces as evenly as possible. One-inch cubes cook at the same rate, so you avoid having some pieces dissolve while others remain firm.

5. Turn off the heat and let the soup cool for 3 to 5 minutes. Blend until smooth with an immersion blender directly in the pot, or blend in batches in a countertop blender. If using a countertop blender, remove the center lid insert and cover the opening with a folded kitchen towel to let steam escape.

6. Place the pot over low heat. In a small bowl, whisk the miso with ½ cup of the warm soup until smooth, then stir that mixture back into the pot. Do not boil the soup after adding the miso.

7. Stir in the rice vinegar. Taste and adjust the balance: add a little more miso for savory depth, a splash of water if the soup is too thick, or another teaspoon of vinegar if the sweetness needs brightness.

8. Ladle the soup into warm bowls and finish with sesame seeds and sliced scallion, if using. Serve immediately while the surface is hot and silky.

Chef Notes & Variations

Store cooled soup in a covered container in the refrigerator for up to four days. Reheat it gently over low to medium heat, stirring often, and avoid a full boil to preserve the miso’s flavor. The soup thickens as it chills, so loosen each portion with a tablespoon or two of water or broth. For serving, use shallow bowls and add the sesame seeds and scallion at the table; their texture gives contrast to the smooth squash.

For a deeper holiday presentation, drizzle each bowl with a few drops of toasted sesame oil and add a small pinch of finely sliced nori. Keep the amount modest because both sesame oil and seaweed can quickly dominate the mild squash. For a practical variation, add ½ cup unsweetened coconut milk after blending for a rounder, creamier texture.

Swap It: If kombu is unavailable, use 1 tablespoon crumbled nori stirred in with the miso at the end. It will provide a lighter seaweed flavor, so taste before adding extra salt; miso, broth, and seaweed can all contribute sodium. The key check before serving is flavor balance: sweet squash, savory miso, fresh ginger, and a small acidic lift from rice vinegar.

Quick Version

Sauté onion and carrot in olive oil, add garlic, ginger, turmeric, squash, broth, and kombu; simmer 20-25 minutes until tender, remove kombu, blend smooth, then whisk in miso and rice vinegar off heat. Serve hot with sesame seeds, scallion, and optional toasted sesame oil.

End of chapter one. 23 more chapters in the full book.