Littlefield Cottage Healing Arts & Day Spa

PREPARATION
1. Cut off and discard the root and the dark green fibrous portion of the leeks. Slice each leek lengthwise, cutting through only to the center (not all the way through). Wash
carefully to remove any soil that may be trapped between the leaves. Cut the leeks into 1/4-inch slices and set aside.
2. Heat the oil in a 4-quart pot over medium heat. Add the leeks, squash, and salt, stirring briefly to coat with oil, and sauté for 1 minute. Add the water and coconut milk and bring to a boil. Reduce the heat to medium-low and stir in the pepper and cinnamon. Cover and simmer about 15 minutes, or until the squash is tender. Remove the cinnamon stick.
3. Carefully ladle some of the soup into a blender until it is half full. Add the ginger juice and miso, and blend until puréed. (Blending hot soup can be dangerous. Don’t fill the blender more than half full.) Pour the purée in a large bowl, and continue to blend the remaining soup.... Read More
4. Return the puréed soup to the pot, and simmer over medium-low heat until heated through. Garnish with parsley before serving.

from The Miso Book: the Art of Cooking with Misoo