Curried Butternut Soup with Rainbow Chard

Ingredients

• Vegetable Broth 2.0
• yellow onion
• butternut squash
• garlic
• curry powder
• ginger
• crushed tomatoes
• pippali
• rainbow chard
• white miso paste

Instructions

1. In a large pot, heat 1 cup (235ml) of the Vegetable Broth 2.0 in a large pot over medium heat.
2. Add the onion, squash, and garlic. Cover and cook until softened, about 10 minutes.
3. Stir in the curry powder and ginger, then add the tomatoes, pippali, and the remaining broth.
4. Bring to a boil, then lower the heat to low and simmer until the vegetables are tender, stirring occasionally, about 45 minutes.
5. About 15 minutes before you’re ready to serve, stir in the chard and continue to cook until it’s tender.
6. Before serving, ladle ½ cup (120ml) of broth into a small bowl, add the miso paste, and stir to blend.
7. Pour the miso mixture into the soup, stir well, then serve.