Ingredients

  • 1 medium butternut squash

  • ½ kabocha squash

  • 1 large onion cut in big chunks

  • 3 carrots cut in big rounds

  • 1 parsnip

  • 1″ piece Kombu seaweed

  • Filtered or spring water

  • Sea salt
Puréed Squash and Vegetable Soup
 

Preparation

Cut the butternut squash in ½ in length and remove the seeds. Cut it into big chunks, skin included. Remove the seeds and the skin from a ½ of the kabocha squash. Cut it into big chunks. Remove the skin from the onion and cut into large pieces. Chop the carrots and the parsnip. Put all vegetables into a soup pot. Add a piece of Kombu seaweed. Cover with enough water. Bring to a boil with a high flame, then simmer until all vegetables are soft. Put all the ingredients in a food processor, process until creamy, add hot water if needed. Add sea salt to taste. Place puréed soup back into pot and bring back to a boil for 10 minutes. Serve.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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