Miso Butternut Squash Soup
This is such an easy & comforting dish. The roasted squash becomes caramalised, bringing out the sweet flavour and the miso adds umami.
Serves 4-5
INGREDIENTS
1 kg butternut squash
1 yellow onion
2 tbsp avocado oil
350ml chicken stock/bone broth
400ml coconut milk
1 generous tbsp miso paste (I prefer the white for this recipe as it's less overpowering in flavour than the darker version)
Salt & pepper
Juice from half a lemon
INSTRUCTIONS
Pre-heat your oven till 200 degrees Celsius.
Wash the butternut squash, half it and then into quarters place on a baking paper on an oven trey.
Quarter the onion, leaving the skin on, place on the baking paper alongside the pumpkin.
Drizzle some avocado oil over the pumpkin and onion. Add a sprinkling of pepper and salt.
Place the oven trey with the pumpkin and onion in the oven. Allow to roast for approx. 40-50 min. You want the a golden, soft, slightly burnt edges on the pumpkin and onion. Basically it should look roasted and slightly caramelised.
Boil the water and to a jug or bowl, add a cube of chicken stock and mix so that the cube dissolves.
Once the pumpkin is roasted take out of the oven and add it to a blender. Peel of the inion skin and add the rest to the blender. Add the oil residue from the oven trey to the blender. Season with salt, pepper.
Add half the chicken stock to the blender. Whizz. This should leave you with with a thick puree.
Now add the coconut milk, and whizz again (you may have to pour out half the puree and blend in 2 rounds if it's too much to fit it all into your blender at once).
Add the miso paste, if your making it in 2 batched put 0.5 tbsp miso for one batch and then the other 0.5 tbsp for the next.
Add this to a pan and heat. Add the rest of the stock and stir. Finally add the lemon juice,Taste and add more seasoning if needed.
Serve with some chopped fresh herbs, a drizzle of oil (walnut, extra virgin olive oil, pumpkin seed and a few toasted seeds to add a bit of texture maybe some crumbled feta.
