Chunky butternut squash miso soup with miso and black pepper butter

45 minutes


Chunky butternut squash miso soup

  • 1 butternut squash, weighing approximately 1kg
  • 1 onion, medium
  • 4 garlic cloves
  • 500ml of water, or vegetable stock
  • 3 tbsp of unsalted butter, organic, softened
  • 3 tbsp of white miso
  • 1 tbsp of groundnut oil
  • 1 pinch of salt
  • freshly ground black pepper

To serve

  • fresh coriander
  • sourdough bread, crusty, thickly sliced


Peel, deseed, and dice the butternut squash into small, roughly even pieces. You should get slightly more than 2 cups of squash. Peel and finely chop the onion and garlic
Heat the groundnut oil along with 1 tablespoon of butter in a large heavy-based pot. Add the chopped onions and garlic, frying till lightly browned and fragrant
Add the chopped butternut squash, along with the vegetable stock. Bring to a boil, before lowering the heat and letting it simmer for 15 minutes, or until the butternut squash is very tender
Meanwhile, in a bowl, stir 1 tablespoon of the miso and a generous grinding of black pepper into the softened butter, making sure to really beat the miso into the butter with a fork. Set aside, covered
When the butternut squash is cooked and tender, turn the heat off. Ladle a scoop of hot stock into a bowl and stir in the other 2 tablespoons of miso till well mixed. Pour the miso solution back into the soup and stir to combine
Mash the soup just a little with a wooden spoon to thicken the soup. Taste and adjust seasoning with salt and pepper
Dish out into bowls and top with miso butter, letting it melt from the heat of the soup. Finish with a fresh grinding of black pepper and a sprinkle of coriander. Serve with thick slices of crusty sourdough bread and make sure to mop up every last bit of soup