This is a wonderful, light soup that is perfect for busy evenings. As usual substitute things that you like/have in for what I used.
Butternut, Soba and Greens Soup
Butternut squash, yams and greens
1/2 large onion, sliced thinly
2 yams, sliced
1 small squash (any winter squash will do, I used butternut), halved, deseeded and sliced in to 1/4-in thick slices but not peeled
1/2 package tofu, diced
4-6 cups veggie broth
1 1/2 Tbsp soy sauce
1 tsp sesame oil
2 bunches brussel sprout greens (or kale)
1 package soba noodles, cooked according to package, drained
Toasted seaweed, sesame seeds and green onions, great optional garnishes
Brussel sprout greens from the DeNoble's
Saute the onions in some canola oil until just turning translucent. Mix in the remaining potatoes and squash and saute for a few more minutes. Add broth (including soy sauce and sesame oil) and tofu and simmer, over low heat until yams and squash are soft but not mushy, check with a fork, about 30 minutes. Add the greens and simmer for about 2-5 more minutes until wilted.
Dish up noodles in to each bowl, pour soup over noodles to reheat and garnish. Also great served
Finished soup
with a little sweet soy sauce and some rice vinegar.
