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roasted butternut squash soup with coconut, miso, and lime // the muffin myth
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roasted butternut squash soup with coconut, miso, and lime

Your roasting pan does most of the the heavy lifting here. Once the squash is tender making the soup is simply a matter of a quick whirl in a blender and heating up on the stove top.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6

Ingredients

  • FOR THE SQUASH:
  • 1 medium butternut squash about 1kg / 2lbs, peeled and cubed
  • 1 large onion diced
  • 4 garlic cloves smashed and peeled
  • 1 Tbsp coconut oil
  • salt and pepper
  • FOR THE SOUP BASE:
  • 1 Tbsp cold pressed canola or sesame oil
  • 1 - 2 Tbsp peeled and grated ginger
  • 1/2 cup finely chopped cilantro leaves and stems
  • 1 tsp ground turmeric
  • 2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 3 cups water or vegetable broth
  • 1 can light coconut milk 400ml
  • juice of 1 lime
  • 2 Tbsp white miso
  • salt and pepper
  • TO FINISH:
  • toasted sesame oil
  • cilantro leaves

Instructions

  • Preheat your oven to 200°C / 400°F.
  • START WITH THE SQUASH.
  • Cut off the tip and the bottom, then using a vegetable peeler, peel the skin away. Cut the neck from the base, and cut the neck into cubes. Slice the base in half, and scoop out the seeds (you can save these and roast 'em if you like), then cube the base as well.
  • Place the cubed butternut squash, diced onion, smashed garlic cloves, and coconut oil into a roasting pan. Sprinkle with salt and pepper, and give everything a good toss.
  • Place the roasting pan in the oven, and roast for about 30 minutes, until the squash and onions are tender and beginning to turn golden brown.
  • SOUP BASE
  • You can start on the base while the squash is roasting.
  • Heat oil over medium heat in a large heavy-bottomed pot. I love my dutch oven for this.
  • Add the ginger, and sauté for about 3 minutes, stirring often so that it doesn't burn.
  • Add cilantro, turmeric, smoked paprika, and red pepper flakes, and cook for 3 minutes more. Remove from the heat.
  • MAKING THE SOUP
  • Once the squash is roasted, remove from the oven and let it cool slightly.
  • Scrape the contents of the roasting pan into the jar of a blender or food processor, including any liquid in the pan. You may need to do this in batches depending on the size of your blender.
  • Add about half of the water or vegetable broth, and blend on high speed until the mixture is very smooth, adding more liquid if you need to in order to loosen the mixture up.
  • Return the pot to the heat, and add the butternut squash puree to the flavour base. Stir well to combine.
  • Add the remaining water or broth and the coconut milk.
  • Heat the soup to a gentle simmer, just below a boil.
  • Now add the lime juice.
  • Put the miso paste into a small bowl, and add a few tablespoons of hot soup. Stir into a slurry, then add this back to the soup. It's really important that the soup doesn't boil after you've added the miso, so reduce the heat and watch it carefully.
  • Taste the soup and season with sea salt and extra lime juice if you like.
  • Serve hot, drizzled with a very small amount of toasted sesame oil and a few cilantro leaves.

Notes

You can roast the squash a few days in advance and keep it in the fridge for quick weekday soup making.
If you like, you can also add the flavour base to the blender when pureeing the soup for a totally smooth soup.
Blending the entire soup in the pot with an immersion blender also works well and will leave you with fewer dishes, however, the soup won't be quite as velvety as with an upright blender.
Leftovers can stored in the fridge for about 3 days, or be frozen in individual portions.