Description
Delicious and creamy butternut squash soup, perfect for warm meals.
Ingredients
Scale
- 2 medium butternut squash
- 3 tablespoon olive oil (divided)
- 2 medium yellow onions (chopped)
- 3 stalks celery (chopped)
- 5 large carrots (chopped)
- 3 cups cauliflower florets
- 6 cloves garlic (minced)
- 3 inches piece ginger (peeled and sliced)
- 1 small red chili (optional)
- 6 cups low-sodium vegetable stock (plus more as needed)
- 15 ounces coconut milk (plus more for serving)
- 4 tablespoon white miso
- Fresh cilantro (to garnish)
- Sesame Seeds (to garnish)
- Pumpkin Seeds (to garnish)
- Sliced Lime (to garnish)
Instructions
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Wash the skin of the squash and cut into 0 inch slices and then into half moons. Brush the squash with olive oil and sprinkle with salt and pepper. Transfer the baking sheet to the oven and bake for 30-40 minutes, flipping halfway through cooking. Remove from the oven and allow to cool before peeling the skin off the flesh. Set aside.
- Heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and cook for 3-4 minutes, stirring often. Add the celery, carrots, and cauliflower, and sprinkle with salt and pepper. Stir well to combine. Cook for approximately 5-6 minutes, stirring frequently.
- Add the garlic, ginger, and chopped red chili to the pot. Cook for 2-3 minutes, stirring continuously. Add the vegetable stock and bring to a low boil. Cover with a tight-fitting lid and reduce heat to low. Simmer until vegetables are soft (approximately 10 minutes).
- Remove from heat and transfer the cooked squash to the pot.
- Use a hand blender or high-speed blender to puree the soup until smooth and creamy. Add the coconut milk and stir to combine.
- Transfer the miso paste to a small cup filled with warm water and whisk well to combine. Stir the miso into the soup and return the pot to medium-low heat. Heat just until warmed through but not boiling and season with salt and pepper, to taste.
- Garnish soup with fresh cilantro, roasted butternut squash slices, sesame seeds, pumpkin seeds, coconut milk, and green onion. Enjoy!
Notes
- You can adjust the thickness of the soup by adding more or less vegetable stock.
- For a spicier version, add more red chili or include chili flakes.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking, Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg