butternut-miso-soup

🥘 Ingredients

• butternut 1360 g
• olive oil 1 ½ tbsp
• onion 1 ½
• carrot 5
• celery 5
• ginger 1 ½ tbsp
• garlic cloves 5
• turmeric 1 ½ tsp
• cumin seed 1 ½ tsp
• salt
• vegetable stock 240 ml
• white miso 3 tbsp
• vegetable stock 480 ml
• coconut milk 120 ml

1. 1

   Preheat the oven to 220°C. Line a baking sheet with parchment paper .
2. 2

   Slice and halve butternut lengthwise. Scoop out seeds and place squash cut-side down on the baking sheet. Roast until very soft for 45 minutes . Set aside.
3. 3

   Warm olive oil in a large pot over medium heat. Add onion , carrot , and celery . Cook until softened for 5 minutes .
4. 4

   Add grated ginger , garlic cloves , turmeric , ground cumin seed , and a pinch of salt . Sauté for 6 minutes .
5. 5

   Scoop the roasted squash flesh into the pot, discarding skins. Add vegetable stock and remove from heat.
6. 6

   In a blender , add white miso , vegetable stock , and coconut milk . Transfer the contents of the pot to the blender and blend until smooth. Add more vegetable broth as needed to adjust consistency.
7. 7

   Return soup to the pot and warm gently over low heat for 5 minutes . Serve warm.