Miso Butternut Squash Soup
Difficulty Level: 2. Inspired from Bon Appetit.
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 small vidalia onion or 2 shallots diced
- 3 garlic cloves smashed
- 1 3'' inch piece ginger, grated of 1 tablespoon pureed ginger
- 1 tablespoon red or white miso paste
- 2 small butternut squash (4-4.5 pounds) cut into cubes
- 1 can coconut milk
- 3 cups chicken or vegetable stock you can also use water in a pinch, it just isn’t quite as flavorful in my opinion
- Cashew cream see recipe at bottom
- In a large dutch oven over medium heat. Add in olive oil and onion. Saute until onions are beginning to brown, about 5 minutes. Season with just a pinch of salt.
- Add garlic cloves, ginger, and miso paste. Stir for another minute or two to fully incoprorate spices.
- Add in squash, coconut milk, stock, and a teaspoon of salt. Heat over high heat until boiling, then reduce heat to a simmer and simmer until butternut squash is tender, about 15 minutes.
- Once squash is tender, blend the soup by either adding it in batches to a blender or using an immersion blender. Let soup slightly cool before placing it in a blender to be safe. Blend until smooth and creamy.
- Top with cashew cream and cilantro as desired. Store in airtight container in the fridge for up to a week.
- 1/2 cup cashews soaked for 6 hours
- 3 ounces coconut milk
- Pinch sea salt
- Blend all ingredients in a blender. Store in airtight container for up to a week.