Kabocha Squash Soup with Maitaike Mushrooms Gomasio and Tahini
Roast Kabocha until tender, remove seeds. Add to high speed blender with dashi, splash of mirin, splash of rice vinegar, GF tamari and/or coconut aminos, flaky sea salt and fresh ground pepper. Purée until creamy and smooth, adjusting liquid as you need.
Chop and sautée maitake until edges are crispy.
Plate soup and top with mushrooms, gomasio (seasoned sesame seed blend) and a squirt of tahini to swirl. Serve with a side of (gluten free) toast. Enjoy!
#glutenfree #soup #vegan #notrecipe