Easy miso, squash and ginger soup

a perfectly sweet and spicy soup topped with purple rice, cilantro and toasted sesame seeds.

I have to confess, I am not usually a fan of blended soups like carrot sweet potato or squash. I find they all tend to be too sweet and lack depth of flavour but this soup is the exception. It’s easy to make and the sweetness of the squash is perfectly balanced with the savoury miso and spicy ginger. It’s a great meal for a fall day topped with some rice or quinoa and easy enough to make as a weeknight meal. 

I usually use Butternut squash but found this heirloom squash from Aldergrove Farm at my local farmers market and tried it instead. The recipe itself only has a handful of ingredients but feel free to experiment with including more root vegetables like celeriac, parsnips or carrots for  additional flavor. 

Miso Ginger and Squash Soup 

serves 4

Ingredients 

1 Tbsp avocado oil 

½ tbsp toasted sesame oil 

1 bunch of scallions chopped 

3 cloves of garlic smashed 

1-2” piece of ginger sliced

1 medium butternut squash, peeled and chopped (about 3 cups) 

4 cups vegetable broth, bone broth or water

2 tbsp miso paste 

Optional Toppings 

Finely chopped scallions

Toasted pumpkin or sesame seeds 

Cilantro 

Coconut yogurt 

Okazu Miso chilli oil 

Directions

1. Using a soup pot on medium heat add avocado and sesame oil to the pot until it becomes fragrant, add chopped scallions, garlic and ginger and saute until soft. 

2. Add the chopped squash to the pot and until coated, season with salt and pepper. 

3. Once squash and onion mixture becomes slightly browned add vegetable stock. Raise the heat to high and bring soup to boil, once boiling turn heat to low and simmer until squash is tender, about 15 minutes. 

4. When squash is tender, you’re ready to blend! To begin, set up your workstation: you’ll need a blender, kitchen towel, ladle and a large bowl. First remove the soup from heat and slowly add your soup to the blender. Make sure to only fill the blender halfway with equal parts broth and vegetables.This will ensure your blender won’t overflow, make a huge mess and burn you! Begin to slowly blend your soup and add it to you reserved bowl. When blending your last batch of soup, add your miso paste.

5. Add all of the blended soup back to pot and check for seasoning, all the flavours should be balanced. To serve ladle into soup bowls and top with steamed rice or quinoa and chopped cilantro, sesame seeds or toasted pumpkin seeds and chili oil. Store any leftovers in the fridge for five days or in the freezer for up to 3 months.