Shu Han Lee's comforting butternut squash soup recipe is flavoured with subtle white miso for a fragrant and satisfying autumn meal.
When the weather’s chilly, I like nothing more than curling up with a big bowl of soup and letting it warm my fingers and tummy. Pumpkin is a favourite in autumn– all sorts, though I tend to favour the sweeter squashes like butternut and kabocha. Salty savoury miso is a wonderful contrast to the sweet pumpkin. White miso is best here as its gentle flavour won’t overpower the soup. I prefer a chunky soup to a smooth one; it’s much more exciting as you get a great mix of textures and there are little nuggets of golden treasures you can unearth with each spoonful. Also, you’ll have one less blender to deal with while washing up. This recipe includes a side tip for making miso butter – oddly but delightfully cheesy-tasting, and perfect for finishing your soup with.
