There’s a reason why there’s so many versions of butternut squash soup; it has become a fall staple for home cooks. Our version includes delicious Gala apples to add a subtle sweetness to the earthy butternut flavors. White miso is the mellowest of the miso flavors and adds a savory depth to the soup. Enjoy this for lunch or add a side of roasted vegetables for a warm, fall dinner by the fire.
Yield: 6-8 servings
Directions
- To roast the squash, preheat the oven to 375 degrees. Place the whole squash on a sheet pan and roast until a knife inserts easily into the squash, about 45 minutes to 1 hour. Remove from the oven and let cool. This step can be done a day or two ahead of time.
- When the squash is cool enough to handle, slice it in half with a spoon, scrape out the seeds and discard them. Scape the flesh of the squash into a bowl and set aside.
- Heat the oil in a large sauce pan over low heat. Add the onions and carrots and cook for 10-15 minutes until onions are translucent and carrots are soft. Add the chopped garlic and ginger and cook for another 2-3 minutes until fragrant. Turn the heat to high and add 6 cups of stock or water, miso, cooked squash, diced apples, salt and pepper, and bring to a boil. Reduce the heat to a simmer; cover and cook until all the vegetables are tender and cooked through, about 30 minutes.
- Remove from the heat, and carefully transfer small batches of the soup to a blender and blend until very smooth. Return the pureed soup to the pot; add more liquid if needed for desired consistency. Taste and adjust salt and pepper to your liking. (Alternatively, blend with a handheld submersion blender if you have one on hand.)
- Serve soup hot with a drizzle of hot chili oil, if desired.
- Soup can be stored in the refrigerator for up to one week, or in the freezer for up to three months.
Recipe created by: Meg Raines
