What’s your favorite Autumn soup?
Wait, isn’t it just cold or hot soups?
I believe autumn soups are different from winter soups. They might be a little lighter in texture because you don’t need anything to “stick to your ribs” just yet.
And they have this color about them. A color that agrees with your mood, begging the sunshine of summer not to slip away. Still Autumn soups replace the warmth that is slowly slipping away. (Or quickly slipping away, depending on where you live.)
And so I offer you a bright Autumn soup the color of Chinese egg drop soup with all its saltiness and gingery bite.
The key ingredients are spaghetti squash for the color and rice-noodle-looking threads, high-protein edamame with its bright green color contrast, and salty miso to offset the sweetness of the squash. I chose mild yellow miso not for its flavor, but for it’s yellow color that blends so well with the squash. But red miso is also very appropriate here because it is saltier.
I’m all about saving a step in the kitchen. So if you have a package of miso broth around, by all means use it. Another way I save time with this recipe is by cooking the squash on a different day to spread out the prep time and make this feel like a real one-dish meal.
If you have some cooked mushrooms, toasted sesame seeds, or other items around that sounds good, throw them in, too.
This soup is really a blank canvas for anything that reminds you of the last days of summer.
Spaghetti Squash Miso Soup with Edamame
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 75 minutes
- 1 teaspoon ginger, minced
- 2 teaspoons miso
- 4 cups water
- 1 cup shelled edamame
- 3 cups spaghetti squash (about half of a small one)
- Soy sauce, chili sauce, or similar to taste
- Chives, optional
- Preheat the oven to 400 degrees. Add about 1/4 inch of water to a 9×13 inch glass baking dish.
- Cut the spaghetti squash lengthwise and place flesh side down in the baking dish. Cover with foil and put in the preheated oven for 60 minutes. Once cooked, remove carefully, flip them over, remove the seeds and loosen the ‘spaghetti strands’.
- Combine miso, ginger, and water in a pot. Bring to a boil.
- Stir in spaghetti squash and edamame.
- Reduce heat to low, stirring occasionally, until edamame is heated through.
- Garnish with chives and provide additional sauces at the table.