This is easily one of the best soups in my repertoire. It’s based on a squash soup I learned from an old friend. In the kitchen where we met, there was only one item that our team got to make off the cuff – a daily soup feature. Butternut squash was the mutual favourite, especially since it only made the rotation once they came into season!
The textural depth of the roasted squash and wide array of spices used help avoid the need for veggie stock, making this especially easy to throw together on short notice.
Enjoy fresh, or save for a few days in the fridge as a hearty lunch or dinner.
Garnish with fresh sprouts, crème fraîche and candied walnuts for a special occasion.
Ingredients
1/2 inch piece ginger root, finely chopped
1/2 large white onion, minced
1 clove garlic, crushed
2 T ghee or grass fed butter, for sautéing
1 large roasted Butternut squash *substitute Kabocha or Acorn squash according to personal preference 🙂
1 can full-fat coconut milk (look for non-BPA lining)
2 T maple syrup
1/2 T cinnamon
2 T apple cider vinegar
Fresh nutmeg, to taste
1 t curry powder
1 T red miso paste (always look for organic soy products)
1-2 dash of cayenne pepper
1/2 cup filtered water, or more if needed
Optional: 2 bird’s eye chilis, roughly chopped
t = teaspoon
T = tablespoon
Directions
Roast the whole squash at 450 degrees F until very soft and the skin is nicely browned. Remove seeds when cooled and set aside. This step can also be done the day before to save on prep time.
In a large pot sauté the onion, ginger, garlic and ghee until soft. Toast the spices fully before adding coconut milk, miso, the flesh of the roasted squash, water and apple cider vinegar. Adjust seasonings to taste. Simmer on low heat for 10-15 minutes, then process in a high-speed blender to achieve the ideal texture. A hand blender will also do the trick, but will make for a slightly more dense soup.