Chunky butternut squash miso soup with miso and black pepper butter
by
Shu Han Lee's comforting butternut squash soup recipe is flavoured with subtle white miso for a fragrant and satisfying autumn meal.
Ingredients
Chunky butternut squash miso soup
- 1 butternut squash , weighing approximately 1kg
- 1 onion , medium
- 4 garlic cloves
- 500ml of water, or vegetable stock
- 3 tbsp of unsalted butter , organic, softened
- 3 tbsp of white miso
- 1 tbsp of groundnut oil
- 1 pinch of salt
- freshly ground black pepper
To serve
- fresh coriander
- sourdough bread, crusty, thickly sliced
Method
1
Peel, deseed, and dice the butternut squash into small, roughly even pieces. You should get slightly more than 2 cups of squash. Peel and finely chop the onion and garlic
2
Heat the groundnut oil along with 1 tablespoon of butter in a large heavy-based pot. Add the chopped onions and garlic, frying till lightly browned and fragrant
3
Add the chopped butternut squash, along with the vegetable stock. Bring to a boil, before lowering the heat and letting it simmer for 15 minutes, or until the butternut squash is very tender
4
Meanwhile, in a bowl, stir 1 tablespoon of the miso and a generous grinding of black pepper into the softened butter, making sure to really beat the miso into the butter with a fork. Set aside, covered
5
When the butternut squash is cooked and tender, turn the heat off. Ladle a scoop of hot stock into a bowl and stir in the other 2 tablespoons of miso till well mixed. Pour the miso solution back into the soup and stir to combine
6
Mash the soup just a little with a wooden spoon to thicken the soup. Taste and adjust seasoning with salt and pepper
7
Dish out into bowls and top with miso butter, letting it melt from the heat of the soup. Finish with a fresh grinding of black pepper and a sprinkle of coriander. Serve with thick slices of crusty sourdough bread and make sure to mop up every last bit of soup
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Chunky butternut squash miso soup with miso and black pepper butter
