Miso Butternut Squash Soup

by

Imma Eat That

POSTED Fri, January 10, 2020

Serves

4

Total Time

125 MINS

Calories

452

This tastes like Thanksgiving in a bowl. Note: It’s pretty much a rule that if you’re eating soup in fall you should be eating it with a grilled cheese.

recipe-image

    INGREDIENTS


  • Butternut squash icon
    Butternut squash

    2 (about 1.2 kg)peeled, diced

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Onion icon
    Onion

    ¾ cup (about 122.4 g)chopped

  • Apple icon
    Apple

    1 (about 150 g)unpeeled, sliced

  • Fresh thyme icon
    Fresh thyme

    1 tablespoon (about 2.4 g)minced

  • Unsalted butter icon
    Unsalted butter

    ¼ cup (about 57.6 g)

  • Fresh garlic icon
    Fresh garlic

    1 tablespoon (about 8.55 g)minced

  • Salt icon
    Salt

    ¼ teaspoon (about 1.5 g)

  • Black pepper icon
    Black pepper

    ½ teaspoon (about 1.07 g)

  • Miso paste icon
    Miso paste

    2 tablespoons (about 36 g)

  • Chicken stock icon
    Chicken stock

    2 ½ cups (about 600 g)

    METHOD


  • 1. Pre-heat oven - 199°C
  • 2. Add butternut squash and olive oil to a clean medium roasting dish
  • 3. Toss until coated
  • 4. Bake until soft - approx 40 min, 199°C
  • 5. Add olive oil to a clean large saucepan
  • 6. Heat - medium heat
  • 7. Add onion and apple to the large saucepan
  • 8. Cook until softened - approx 15 min, medium heat
  • 9. Transfer roasted vegetables to onion mixture
  • 10. Add fresh thyme, unsalted butter, fresh garlic, salt and black pepper to the onion mixture
  • 11. Stir
  • 12. Cook until fragrant - approx 1 min, medium heat
  • 13. Add miso paste and chicken stock to the onion mixture
  • 14. Simmer - approx 25 min, medium heat
  • 15. Blend until creamy
  • 16. Serve

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