Kabocha Squash Soup

I had the other half of the kabocha squash leftover from making the jambalaya, and I absolutely love this squash in soup, so on Wednesday I decided to make soup.  (Yes, soup in the summer... why not?!)

So, classic me, I went into my refrigerator and pantry and started pulling things out (I come up with some of the best dishes this way.  Seriously, if you don't already do this, give it a try).  Now, normally I would just start throwing things in the pot, but since I'm blogging now I did write things down as I did them. :)

Here's the recipe for what I'm calling Asian Touch Kabocha Squash Soup:

½ kabocha squash, rind on, cut into small chunks

4 medium carrots, cut into small chunks

2 cups organic low sodium vegetable broth

2 cups water

¾ cup frozen peas

½ cup cooked orange lentils

2 cups shredded chicory

2 TBSP reduced sodium Tamari

¼ tsp ginger

peppercorn

8 tsp sweet white miso

2 sheets Nori, broken into small pieces

1.  In a medium size pot, place kabocha squash, carrots, broth, water and peas.  Heat on medium heat for 30 minutes.

2.  Add lentils, chicory, Tamari, ginger and few twists peppercorn, to taste, into soup.  Reduce heat to medium-low and cook for 15 minutes.

3.  In small bowl, dissolve the miso in a few tablespoons of the cooking broth.  Add miso/broth mix into soup.  Reduce heat to low and cook for 5 minutes.

4.  Remove soup from heat.  Stir in Nori and serve.

I've eaten it a couple times now and so far I haven't come up with anything that I would change.