Keto Vegan Butternut Squash Soup with Miso and Coconut Cream

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.

Preheat the oven to 370 degrees Fahrenheit (188 to 190 degrees Celsius).

Remove the outer skin of the butternut squash and cut it into even, 1 inch (2.5 cm) cubes.

Distribute the butternut squash cubes onto a parchment-lined baking sheet.

Bake the butternut squash in the preheated oven for about 20 minutes, until fork tender.

While the squash is baking, add miso to the vegetable stock and stir until dissolved. Set aside.

Place a soup pot on the stovetop over medium-low heat, add oil, and sauté chopped onions until translucent.

Add grated ginger, cumin, salt, and cayenne pepper to the onions and sauté for about one minute until fragrant.

Add the roasted butternut squash to the pot and toss to coat with the seasoning mixture. Cover and cook for 1-2 minutes.

Remove the lid and pour the vegetable stock and miso mixture into the pot, stirring to combine.

Increase the heat to medium and bring the soup to a brisk simmer, cooking for about 5-8 minutes.

Turn off the heat and puree the soup in batches using a food processor or blender, being careful with the hot liquid.

Pour each batch of pureed soup into a large bowl until all soup is pureed.

Add coconut cream to the pureed soup and stir well to combine.

Ladle the hot soup into bowls and optionally garnish with a drizzle of coconut cream and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary