Sign Up for our Newsletter
The Powell Street Festival takes place on the traditional, unceded and occupied territories of the Skwxwú7mesh (Squamish), Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh), and xʷməθkwəy̓əm (Musqueam) Nations.
Behind Minori Harvest: The Butternut Squash Miso Soup Recipe
In anticipation of this year’s Minori Harvest event on Sunday, November 5th at Oppenheimer Park, we would like to share our recipe for our delicious butternut squash miso soup. With the help of our volunteers, we prepare and distribute 300 servings of this soup every year as part of our annual Minori Harvest. Filled with seasonal vegetables, it is hearty and warming – perfect for the brisk autumn and winter.
For those eagerly awaiting to try the soup at the event, see the recipe below for a taste of what to expect. If you try the recipe at home, be sure to tag us on social media!
Many thanks to Yakashiro Farms for their ongoing support and for generously donating the butternut squash for this year’s event. The Yakashiro family began farming in Maple Ridge before WWII and returned to the Fraser Valley in 1952. Over the years they have grown daffodils for the Canadian Cancer Society, butternut squash, and more. We encourage you to buy produce from your local grocer or farmer!
Ingredients:
- 1-2 butternut squash
- 2-3 potatoes
- 1 medium carrot
- 1 medium onion
- 3 cloves of garlic
- 2 tbsp of butter
- 1 ½ tbsp of miso paste
- Oil of your choice
- Water
- Black pepper
Preparation:
- Peel the squash and carrots. Chop the squash, carrots and potatoes into bite-sized pieces.
- Preheat oven to 375℉.
- Put the squash on a large tray and drizzle with oil. Bake for about 10-15 minutes or until the top is brown. Add ½ cup of water to the tray and then roast for another 5-10 minutes or until soft.
- To a pot, add oil, carrots and a pinch of salt. Stir until vegetables are coated and bring to a sizzle. Add 1 cup of water and cook for another 15-20 minutes or until soft.
- In another pot, add oil, minced garlic and chopped onions. Sauté until soft.
- Strain the carrots and add to the garlic and onions. Add 2 cups of water. Bring to a boil. Add potatoes.
- To a bowl, add butter, miso paste and black pepper. Mix.
- Once the potatoes are soft, add the roasted squash to the pot.
- Once all the vegetables are soft, add the butter and miso mix to the pot and bring to a boil.
- Add salt to taste and enjoy!
Serves 4 people.
Previous
Next