Golden Poppyseed Soup
Serves 6
- 1 teaspoon safflower or canola oil
- 1 onion, diced
- 1 medium-sized butternut squash, seeded and cut into 1 inch chunks
- 1 stalk celery, diced
- 1 carrot, diced
- 4 cups water
- 1 tablespoon hulled white sesame seeds or 2 teaspoons sesame tahini
- 2 tablespoons white miso
- 1 tablespoon poppy seeds
- 2 squares mochi, cut into 1/2 inch squares
Heat oil in a soup pot and sauté onion for 5 minutes. Add squash, celery, carrot, and water. Bring to a boil and reduce heat. Simmer for 30 minutes. In a food processor or blender, purée soup with the sesame seeds or tahini until smooth and return to the soup pot. Dilute miso in 1/2 cup of the soup. Blend in the poppy seeds and return mixture to the soup. Add mochi squares and simmer soup for another 5 minutes to cook the mochi into "dumplings". Serve immediately.
