Ginger Miso Butternut Squash Soup (Edit recipe)

Get through the coldest months of the year with this soul-warming soup that’s incredibly easy to make. We use butternut squash, but sweet potatoes make a great alternative if you have some laying around. Pairs well with a grilled cheese and cozy pajamas

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	251
Fat:	19 g
Carbohydrates:	7 g
Protein:	11 g
Cholesterol:	18 g
Sodium:	568 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 4

Ingredients

1 cup Red Onion
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Ghee, or butter
2 Tbsp White Miso Paste
2 tsp Garlic, minced
2 tsp Ginger Root, minced
2 Tbsp Sherry Vinegar
1 Butternut Squash, peeled, cored, and roughly chopped
4 cup Organic Chicken Bone Broth
1/2 cup Coconut Milk, or heavy cream
fresh Thyme, chopped, to garnish
Truffle Oil, drizzle, to garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a Dutch oven or stock pot over high heat. Once heated, add the olive oil and red onion. Cook, stirring occasionally, until the onions are beginning to brown, about 5–8 minutes.
Add the garlic, ginger, miso paste and butter. Stir to combine; fry until the garlic is beginning to brown, about 2–3 minutes.
Add the sherry and stir. Add the butternut squash and bone broth, then cover and bring to a boil.
Once boiling, reduce heat to low and simmer for 30 minutes, or until squash is fork tender.
Transfer to a blender and blender on high for 30 seconds. Return to pot over low heat and add heavy cream. Once it reaches a gentle simmer, the soup is done.
Ladle into bowls and serve with a drizzle of truffle oil and fresh thyme.