Miso-Ginger Butternut Squash Soup
The recipe Miso-Ginger Butternut Squash Soup can be made in about 1 hour and 15 minutes. For $1.56 per serving, you get a soup that serves 4. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 182 calories. 18 people have made this recipe and would make it again. It is brought to you by Making Thyme for Health. A mixture of extra virgin olive oil, carrots, fresh ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It can be enjoyed any time, but it is especially good for Winter. With a spoonacular score of 87%, this dish is great. Users who liked this recipe also liked Kale, Butternut Squash and Mushroom Miso Soup, Butternut Squash Soup with Ginger, and Ginger Butternut Squash Soup.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
2 lb butternut squash (3 cups cooked flesh)
3/4 cup finely chopped carrots (about 4 carrots)
1/2 cup finely chopped celery (about 3 celery stalks)
1 teaspoon chili powder
1 tablespoon extra virgin olive oil
2-inches fresh ginger, peeled and finely chopped
3 garlic cloves, minced
2 tablespoons chickpea miso
1 cup finely chopped shallot (about 3 shallots, or 1 small onion)
1 teaspoon turmeric
3 cups vegetable broth + 1 cup water*
Equipment:
baking paper
baking sheet
oven
pot
immersion blender
blender
Cooking instruction summary:
Preheat the oven to 425F then line a baking sheet with parchment paper or a silpat.Slice the stem of the top of the squash then cut lengthwise down the center so that you have two halves. Using a spoon, scoop the flesh and seeds out of the bottom bulb. Rub a bit of high heat oil on the flesh then place face down on the baking sheet. Bake in the oven for 45 minutes, or until soft when you squeeze the outside with a baking mitt. Set aside.In a large pot, warm one tablespoon olive oil over medium heat. Add the shallot, carrot, celery, ginger, garlic, turmeric, chili powder and a pinch of salt. Stir together then saute for about 5 minutes.Using a spoon, scoop the roasted butternut squash flesh into the pot, leaving the skin behind. Add the miso and vegetable broth then stir to combine. Turn heat to medium-high and bring to a low boil. Cook for 10 minutes then set aside to cool.Transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Pour back to the pot and warm over low heat for a few minutes until heated through. Serve warm and enjoy!
Step by step:
1. Preheat the oven to 425F then line a baking sheet with parchment paper or a silpat.Slice the stem of the top of the squash then cut lengthwise down the center so that you have two halves. Using a spoon, scoop the flesh and seeds out of the bottom bulb. Rub a bit of high heat oil on the flesh then place face down on the baking sheet.
2. Bake in the oven for 45 minutes, or until soft when you squeeze the outside with a baking mitt. Set aside.In a large pot, warm one tablespoon olive oil over medium heat.
3. Add the shallot, carrot, celery, ginger, garlic, turmeric, chili powder and a pinch of salt. Stir together then saute for about 5 minutes.Using a spoon, scoop the roasted butternut squash flesh into the pot, leaving the skin behind.
4. Add the miso and vegetable broth then stir to combine. Turn heat to medium-high and bring to a low boil. Cook for 10 minutes then set aside to cool.
5. Transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth.
6. Pour back to the pot and warm over low heat for a few minutes until heated through.
7. Serve warm and enjoy!
Nutrition Information:
covered percent of daily need
