Miso Butternut Squash Soup
I’ve recently developed a love for squash season! RIght now there are at least 3 different types of squash in my fridge waiting to be loved into a recipe. Even if you consider yourself an anti squash person, I recommend giving this recipe a try.
Ingredients:--Makes about 4 servings
2 lb Butternut squash, peeled, seeded, and finely diced
2 Tb Light Sesame Oil
1 Large White Onion, finely diced
1 Tb fresh Ginger, peeled and finely chopped
2 tsp Crushed Aleppo Pepper (can substitute Cayenne)
1 tsp Ground Turmeric
½ C Cilantro Leaves, chopped (leave some unchopped leaves for garnish if you’d like)
16 oz Light Coconut Milk
2 Limes, juiced
2 Tb White Miso
2 tsp Coconut butter (or oil)
2 Tb Pepitas, toasted and seasoned with salt and pepper (optional for garnish)
1 Tb Toasted sesame oil (divided)
½ Tb Canola Oil
2 C Vegetable stock (may need more)
Salt to taste
Over medium high, heat the canola oil and ½ Tb sesame oil in a pan and add onion, squash, and ginger. Stir occasionally and cook for a few minutes until onions start becoming translucent but not browning.
Add the Aleppo pepper, turmeric, chopped cilantro, and season with salt. Cook for a few minutes, stirring occasionally.
Add the coconut milk, 2 C of vegetable stock or until the vegetables are barely covered. Bring to a boil, reduce to a simmer, and cook until the squash is soft.
Carefully transfer the mixture to a blender or food processor and blend until creamy and smooth.
Transfer the mixture back to the pot.
Dilute the miso with the lime juice, stirring until the miso has dissolved or is well combined with the juice. Add the miso mixture to the pot and stir to combine. Adjust the seasoning if needed.
Serve with a drizzle of sesame oil, toasted pepitas and a few cilantro leaves.
**To toast the pepitas, preheat the oven to 350 F. Season pepitas with salt and pepper and toss with a little olive oil. Place over a sheet of parchment paper in a baking pan and toast for 3-5 minutes, making sure it does not burn or they will taste bitter.