MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash And Mochi Ball Soup
Categories: Soups
Yield: 8 Servings

MMMMM----------------------------SOUP---------------------------------
1 Butternut squash
1/4 ts Ground cloves
1/2 ts Ground ginger
1/2 ts Nutmeg
2 tb Brown sugar; more to taste
1/2 c Almond milk
3 c Water
2 tb Sesame oil
1 c Shitake mushrooms
1 ts Salt

MMMMM------------------------MOCHI BALLS-----------------------------
1 c Sweet rice flour
1/3 c Water; hot
1/8 ts Salt

Cooking time: 45 minutes

Cut the squash in half, length wise. Cook the squash by placing both
halves in boiling water until fork tender.

While squash is cooking, in a large bowl, mix sweet white rice flour
and salt with 1/3 cup hot water, until dough forms.

Knead dough into a ball and wrap with plastic wrap. Set aside for 30
minutes. Drain cooked squash. Spoon out the flesh and place into bowl.

Add spices and brown sugar. Add squash mixture, milk, and 3 cups of
water to stock pot. Bring to a boil and take off heat.

Using hand mixer, blend the squash mixture to desired consistency.
klace back on heat and simmer.

While stock is simmering, knead mochi ball dough. Pull off a piece of
dough and roll into a ball a little smaller than a gumball.

Add mochi balls to soup. While soup is cooking, saute mushrooms in
sesame oil. Remove soup from heat once mochi balls have risen to the
top. Stir in sauteed mushrooms. Serve with sauteed mushrooms on top
as garnish.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/butternut-squash-mochi-ball-soup/>

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