1.5teaspoonsdiamond kosher salt (if using any other salt, use half the amount)
1small vidalia onion or 2 shallots, diced
2largegarlic cloves, smashed
1 3''inch piece ginger, grated of 1 tablespoon pureed ginger
1tablespoonwhite miso paste
3poundsdiced butternut squash , (usually about 4 pounds of squash, 2 small or 1 very large)
1can coconut milk
3cupschicken or vegetable stock, you can also use water in a pinch, it just isn’t quite as flavorful in my opinion
Optional Garnish:
Cashew cream, see recipe at bottom
Cilantro
Instructions
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.