Chunky butternut squash miso soup with miso and black pepper butter

2
45 minutes

Ingredients

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

Method

1
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
2
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
3
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
4
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
5
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
6
Mash the soup just a little with a wooden spoon to thicken the soup. Taste and adjust seasoning with salt and pepper
7
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