Mung Bean and Butternut Squash Soup

2 teaspoons oil

1 medium onion, chopped (about 1 cup)

1 celery stalk, chopped

2 cloves of garlic, minced

3 cups peeled, cubed butternut squash (1 pound)

3 cups light, low-sodium vegetable broth, or more as needed

1/2 cup split, hulled mung beans, sorted and washed

1/4 teaspoon dried savory leaves

1 small bay leaf

handful of chopped fresh parsley

2-3 tablespoons fresh lemon juice, to taste

2 tablespoons light miso, or to taste

Heat oil in a 3-quart pot over medium heat.  Add onions and celery and saute until soft and golden.  Stir in garlic and cook one minute.  Add the butternut squash, vegetable broth, mung beans, savory and bay leaf. Bring to a boil then reduce heat to a simmer and cover.  Cook soup, stirring occasionally, for about 35 minutes, or until mung beans are broken down and squash is very tender.  If needed, add in more broth or water, in 1/4 cup increments, to thin soup to desired consistency.

Turn the heat off.  Remove and discard bay leaf.  Take a ladle full of soup and put into a dish along with the miso.  Whisk to combine and pour back into the soup and mix well.  Stir in lemon and parsley.  Give the soup a taste and adjust seasoning if needed.

Makes enough for about 3 servings.

Related Recipe:  Split Pea Soup