Miso Ginger Butternut Squash Soup Food Flipped EP 63

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree adds creaminess while reducing sodium.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk has fewer calories while still providing creaminess.

butternut squash

🥗Healthier: sweet potato

💰Cheaper: pumpkin puree

Sweet potato offers similar sweetness and texture.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and provides a similar flavor.

Cut the butternut squash in half and remove the seeds, placing them in a small bowl for later.

In a large roasting pan, add diced celery, carrots, onions, whole garlic scapes, olive oil, salt, pepper, chili powder, and turmeric. Mix well.

Place the roasting pan in a preheated oven at 400°F for about 1 hour or until the squash can be pierced easily with a knife.

In a small cast-iron skillet, add the leftover seeds, drizzle with olive oil and salt, and roast in the oven for about 20 minutes until toasty.

After 1 hour, remove the roasting pan from the oven and let the squash cool completely before scooping out the flesh.

In a pan, make a brown butter mixture by melting butter with a splash of oil until browned, then add ginger and miso paste, cooking until toasted and fragrant.

Add sage leaves to the brown butter mixture and cook for 30 seconds before adding all the roasted vegetables.

Add honey to the mixture to enhance the sweetness of the butternut squash and balance the flavors.

Pour in 6 cups of water and vegetable bouillon or stock, bring to temperature, and blend with a hand mixer.

Optionally, strain the blended soup through a fine mesh strainer for a silkier finish.

Serve the soup topped with chili powder, toasted seeds, a dollop of creme fraiche or sour cream, and fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens