Butternut Bisque

Ingredients :
6 Cups water
6 Cups peeled and cubed butternut squash (about 2.5 lbs)
3 Cups peeled and diced Yukon gold potatoes (about 3 potatoes)
1 large red onion, chopped
8 cloves garlic, minced
1 (14.5 oz) can Mexican-style stewed or diced tomatoes
¼ Cup nutritional yeast
1 teaspoon dried thyme
¼ teaspoon ground sage
1/8 teaspoon white pepper
generous sprinkling of fresh ground nutmeg
1/3 Cup mellow white miso (found at Good Earth)
¼ Cup dry sherry
1 Tablespoon tamari light (or light soy – tamari recommended)

Preparation :

Place the water, squash, potatoes, onion, and garlic in a 6-quart saucepan and bring to a boil.

Reduce heat to medium and cook 30 to 45 minutes, or until the vegetables are tender.

Remove 3 cups of the veggies to the bowl of a food processor, and add the stewed tomatoes and the nutritional yeast. Process the mixture to a thick puree. Return the puree to the soup and add the thyme, sage, pepper, and nutmeg.

In a separate bowl, blend the miso with the sherry and add to the bisque with the tamari. Reduce the heat and simmer 5 minutes or just until the bisque begins to bubble. Do not boil.

Serve with a crusty whole wheat sourdough bread.

Serves 12, More Soy Cooking, pg. 89