Squash Soup Recipe

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Cut the butternut squash in half lengthways and scoop out the seeds.

Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast in a preheated oven at 200° Centigrade for 40 to 45 minutes or until the flesh is tender.

Heat up a large saucepan and add one diced onion, three cloves of crushed garlic, and one tablespoon of grated ginger.

Add the roasted squash (skin and all) to the saucepan with one liter of vegetable stock, two tablespoons of white miso paste, one tablespoon of soy sauce, and one tablespoon of rice wine vinegar.

Using a Bosch blender, blitz the mixture until smooth.

Taste the soup and adjust the seasoning as necessary.

Top with sliced spring onions and a drizzle of oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary