Miso Butternut Squash Soup
Serves
4
Total Time
2hrs 5mins
Calories
622
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.
- Butternut squash2peeled, diced
- Olive oil5 tablespoons
- Onion120 gchopped
- Apple1unpeeled, sliced
- Fresh thyme1 tablespoonminced
- Unsalted butter60 g
- Fresh garlic1 tablespoonminced
- Salt¼ teaspoon
- Black pepper½ teaspoon
- Miso paste2 tablespoons
- Chicken stock600 ml
Ingredients
- 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. In a large pot, heat remaining olive oil over medium heat
- 6. Add onion and apple
- 7. Cook until softened - approx 15 min, medium heat
- 8. Stir in roasted butternut squash, butter, thyme, garlic, salt and pepper
- 9. Cook until fragrant - approx 1 min, medium heat
- 10. Add miso paste and chicken stock to the onion mixture
- 11. Simmer and allow soup of cook for 20-30 minutes
- 12. Blend until creamy
- 13. Serve
Method
Make this recipe in the Fresco Recipes App
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