3cupsplus 3 tablespoons spring or filtered waterdivided
1smallonionfinely diced
sea saltto taste
5cupssmall cubed winter squashsuch as butternut squash
1 to 2parsnipssmall roll cut
1 to 2cupsunsweetened almondrice, or soy milk
2 to 3tablespoonsmirin or white wine
1 to 2scallionsthinly sliced on the diagonal, for serving
Instructions
Heat 3 tablespoons of the water in a soup pot over medium heat. Add the onion and a pinch of salt and sauté for 2 minutes.
Add the squash, parsnips, remaining 3 cups water, milk, mirin (or white wine), and a light sprinkling of salt. Bring to a boil over medium heat, covered. Reduce the heat to low and simmer for 20 minutes.
Season lightly with salt to taste so that the soup tastes sweet, then continue to simmer, covered, until the squash is quite soft, about 15 minutes.
Puree the soup in batches in a food mill or a food processor fitted with the metal blade. Return the soup to the pot and warm over low heat for 2 to 3 minutes to allow the flavors to develop. Serve hot, garnished with scallions.