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Miso soup made with butternut squash, poached eggs, and baby spinach leaves. It’s a delicious and filling meal.
1. Poach the eggs: Bring the 6 cups of water and 1/4 cup distilled white vinegar to a simmer in a 3-quart saucepan. While you are waiting for the water to come to a simmer, fill a large bowl with cold water. When the water in the sauce pan is simmering, starting from the handle of the pan and moving clockwise around the pan, very carefully break each egg into the water (get as close to the water as you can, but be careful not to burn yourself). Keep the water at a simmer and poach the eggs for exactly 4 minutes. Starting from the egg near the handle of the pan, remove each egg one by one with a slotted spoon, and drop it into the large bowl of cold water. Set the bowl aside.
2. Prepare the butternut squash: Warm the olive oil in a skillet over medium-high heat, then add the cubed butternut squash and the sea salt. Toss the pan to coat the squash, then cook for a few minutes, until the squash starts to get some color on the bottom. Give the pieces another toss to brown on all sides, and continue tossing every few minutes to get more color and to cook all of the pieces. If the pan dries out (you will know because the squash pieces will start to stick to the pan), add a bit more oil. When the squash is cooked through, remove the pan from the heat and set aside.
3. Prepare the miso soup: Bring the dashi stock to a simmer over medium heat. Add the spinach leaves and cook for about 20 seconds (just long enough for the leaves to wilt). Reduce the heat to low. Add the miso paste to the dashi, stirring the soup to combine everything. Add the poached eggs with a slotted spoon (so that the cold water drains off them when they are transferred) and reheat slightly (but do not boil).
4. Divide the soup between 4 bowls, making sure that each bowl gets a poached egg, and garnish with the sauteed butternut squash cubes.
Perfect rainy day soup and quick enough for mid-week supper! Great as a first course or as an entree with a nice spring mix salad and some wonderful crusty bread. And don’t forget about the rest of the bottle of white wine.
I found this copycat recipe online—it really does taste remarkably similar to Wendy’s Chili, only it’s a bit heartier than what I usually get when I hit my local drive-thru. Be warned, this recipe makes a ton—it’ll fill a 5 1/2-quart Dutch oven almost to the rim. Add cheese or sour cream if you like, but they’re really not needed here.
Collards, black-eyed peas and smoky bacon make this delicious take on Hopping John soup.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!