Ginger-Miso Squash & Bok Choy Soup

dishingupthedirt.com

Katrina T

subheading: Squash & Chicken:

2 ½ Tablespoons olive oil

2 ½ Tablespoons white miso

1 ½ Tablespoons pure maple syrup

1 ½ Tablespoons low sodium soy sauce or tamari

¼ teaspoon crushed red pepper flakes

2 Delicata Squash (about 2 ½ pounds worth) sliced into 1- inch thick wedges (no need to peel-see note)

2 small chicken breasts (or 1 large breast)

subheading: Broth/Assembly:

1 Tablespoon olive oil

1 (2 inch) piece of fresh ginger, peeled and finely chopped

3 cloves of garlic, minced

½ bunch of scallions, finely chopped (white and pale green parts)

½ teaspoon crushed red pepper flakes

4 to 5 cups homemade chicken or veggie stock (or low salt store-bought)

2 Tablespoons white miso

1 head of bok choy, greens thinly sliced, and stalks roughly chopped

a hefty dash of fermented chili paste or Sriracha

salt and pepper to taste

Directions at dishingupthedirt.com

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