Happy Friday, everyone! Now that the wind’s finally died down in California, it’s time to make soup, and a delicious, heartwarming soup at that 🥣
Ingredients
- 4 cups butternut squash, peeled and cubed
- 1 fennel bulb, cut in wedges
- 1 tbs. Butter
- 1 cup onion, chopped
- 1 inch ginger, fine chop
- 2 cloves garlic, fine chop
- 2 cubes vegetable bouillon
- Salt and black pepper
- 4 cups water
- 1 tsp. White miso
- Dash of light soy sauce
- Toppings:
- Homemade croutons
- Parmesan cheese
Instructions
- With a creamy umami flavor using the vegetables of the season, I’m sure it will be a family favorite. YES PLEASE!!