Today’s soup was inspired by the Simmered Winter Squash recipe from Heidi Swanson’s beautiful new cookbook, Near and Far. I’m used to roasting or steaming squash, so Heidi’s take on the Japanese technique of simmering it in a flavorful mirin and tamari-based broth had me intrigued. Simmering turned out to be a simple and quick way of preparing very flavorful squash, so I decided to build on Heidi’s recipe, originally a side dish, and make it into a meal.
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