Miso Butternut Squash Soup
Serves
4
Total Time
2hrs 5mins
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.
- Butternut squash
2 (about 1.2 kg)peeled, diced
- Olive oil
¼ cup (about 68 g)
- Onion
¾ cup (about 122 g)chopped
- Apple
1 (about 150 g)unpeeled, sliced
- Fresh thyme
1 tablespoon (about 2 g)minced
- Unsalted butter
¼ cup (about 58 g)
- Fresh garlic
1 tablespoon (about 9 g)minced
- Salt
¼ teaspoon (about 2 g)
- Black pepper
½ teaspoon (about 1 g)
- Miso paste
2 tablespoons (about 36 g)
- Chicken stock
2 ½ cups (about 600 g)
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. 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
