Miso Butternut Squash Soup

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recipe by Imma Eat That http://www.immaeatthat.com/

  • Time icon
    Total Time
    2hrs 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    729
based on 4 ratings

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 updated Jun 7, 2019

Ingredients

  • Butternut squash icon
    Butternut squash
    1200g
  • Olive oil icon
    Olive oil
    30ml
  • Onion icon
    Onion
    122g
  • Apple icon
    Apple
    150g
  • Fresh thyme icon
    Fresh thyme
    2g
  • Unsalted butter icon
    Unsalted butter
    58g
  • Fresh garlic icon
    Fresh garlic
    8g
  • Salt icon
    Salt
    1g
  • Black pepper icon
    Black pepper
    1g
  • Miso paste icon
    Miso paste
    35g
  • Chicken stock icon
    Chicken stock
    600ml

Tools

  • kCook icon Wooden spoon
  • kCook icon Blender
  • kCook icon Large saucepan
  • kCook icon Medium roasting dish

Step preview

  1. Pre-heat - 200°C
  2. Get a clean medium roasting dish
  3. Add peeled, diced butternut squash
  4. Add olive oil
  5. Toss until coated
  6. Bake until soft - approx 40 min, 200°C
  7. Get a clean large saucepan
  8. Add olive oil
  9. Heat - medium heat
  10. Add chopped onion
  11. Add unpeeled, sliced apple
  12. Cook until softened - approx 15 min, medium heat
  13. Transfer roasted vegetables to onion mixture
  14. Add minced fresh thyme
  15. Add unsalted butter
  16. Add minced fresh garlic
  17. Add salt
  18. Add black pepper
  19. Stir
  20. Cook until fragrant - approx 1 min, medium heat
  21. Add miso paste
  22. Add chicken stock
  23. Simmer - approx 25 min, medium heat
  24. Blend until creamy
  25. Serve
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