Miso Butternut Squash Soup
For the full experience, make this recipe with the Drop Recipes app.
recipe by Imma Eat That http://immaeatthat.com/
-
- Total Time
- 2hrs 5mins
-
- Serves
- 4
-
- 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.
Inspired by: http://immaeatthat.com/2015/10/28/miso-butternut-squash-soup-french-toast-grilled-cheese/recipe updated Feb 21, 2022
Ingredients
-
- Butternut squash
- 2
-
- Olive oil
- 5 tablespoons
-
- Onion
- 120 g
-
- Apple
- 1
-
- Fresh thyme
- 1 tablespoon
-
- Unsalted butter
- 60 g
-
- Fresh garlic
- 1 tablespoon
-
- Salt
- ¼ teaspoon
-
- Black pepper
- ½ teaspoon
-
- Miso paste
- 2 tablespoons
-
- Chicken stock
- 600 ml
Tools
-
Oven
-
Wooden spoon
-
Stove
-
Blender
-
Large saucepan
-
Medium roasting dish
Step preview
- Pre-heat oven - 199°C
- Add butternut squash and olive oil to a clean medium roasting dish
- Toss until coated
- Bake until soft - approx 40 min, 199°C
- In a large pot, heat remaining olive oil over medium heat
- Add onion and apple
- Cook until softened - approx 15 min, medium heat
- Stir in roasted butternut squash, butter, thyme, garlic, salt and pepper
- Cook until fragrant - approx 1 min, medium heat
- Add miso paste and chicken stock to the onion mixture
- Simmer and allow soup of cook for 20-30 minutes
- Blend until creamy
- Serve