Miso Butternut Squash Soup
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recipe by Imma Eat That http://immaeatthat.com/
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- Total Time
- 2hrs 5mins
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- Serves
- 4
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- 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.
Inspired by: http://immaeatthat.com/2015/10/28/miso-butternut-squash-soup-french-toast-grilled-cheese/recipe updated Sep 28, 2020
Ingredients
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- Butternut squash
- 2 (about 1.2 kg)
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- Olive oil
- 2 tbsp (about 27.3 g)
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- Onion
- ¾ cup (about 122.4 g)
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- Apple
- 1 (about 150 g)
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- Fresh thyme
- 1 tbsp (about 2.4 g)
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- Unsalted butter
- ¼ cup (about 57.6 g)
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- Fresh garlic
- 1 tbsp (about 8.55 g)
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- Salt
- ¼ tsp (about 1.5 g)
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- Black pepper
- ½ tsp (about 1.07 g)
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- Miso paste
- 2 tbsp (about 36 g)
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- Chicken stock
- 2 ½ cups (about 600 g)
Tools
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Wooden spoon
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Blender
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Large saucepan
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Medium roasting dish
Step preview
- Pre-heat oven - 200°C
- Add butternut squash and olive oil to a clean medium roasting dish
- Toss until coated
- Bake until soft - approx 40 min, 200°C
- Add olive oil to a clean large saucepan
- Heat - medium heat
- Add onion and apple to the large saucepan
- Cook until softened - approx 15 min, medium heat
- Transfer roasted vegetables to onion mixture
- Add fresh thyme, unsalted butter, fresh garlic, salt and black pepper to the onion mixture
- Stir
- Cook until fragrant - approx 1 min, medium heat
- Add miso paste and chicken stock to the onion mixture
- Simmer - approx 25 min, medium heat
- Blend until creamy
- Serve