Is it just me, or has anyone else noticed that as we grow older, eating becomes more tiring? First world problems I know but whew! After this past weekend I still feel like I’m in a food coma. In general, I eat pretty healthy throughout the year so I think my body just shuts down when affronted with so much fat and sugar. I love pigging out over the holidays, but I was really craving something healthy. This Japanese-inspired Asian Sesame Sweet Potato Squash Soup was just what I needed after an overly indulgent weekend.
Over the years I’ve made every variation of sweet potato and squash: roasted, mashed, baked. This holiday season, I really wanted to try something new. Butternut squash soup is popular, but I decided to add sweet potato, to bring out the sweetness of the squash. I had to keep this soup dairy free, so I used a bit of miso instead of cream for a richer taste. Building on this Asian-inspired flavour, I included some mirin (sweet cooking wine) to add acidity to the dish. For the garnish I topped with toasted sesame seeds and nori (dried seaweed) for a bit of salty crunch.
Festive and easy to prepare, I loved this healthy, hearty soup on a cold, winter’s night. The nori, mirin and miso can be found in the Asian aisle of a big chain supermarket, or at any Asian grocery store. If you don’t want to buy a whole bottle of mirin, you can substitute for sake and keep on drinking this holiday season!