Butternut Squash + Miso Soup (LC)
Ingredients
- 500g butternut squash (fresh, cubed or frozen)
- 1 red onion, diced
- 1 red pepper, diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- Black pepper for seasoning
- Pinch of chilli flakes (optional)
- 1 vegetable stock cube (low sodium)
- 1 tin of coconut milk
- 1-2 tsp miso paste (or soy sauce; optional)
- 200ml water
To Serve (per portion):
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 200˚C.
Place the butternut squash, onion and red pepper in a casserole dish. Drizzle with olive oil and sprinkle with garlic powder, ginger powder, black pepper and chilli flakes (if using). Toss gently to coat.
Roast for 30-35 minutes until the vegetables are fork-tender.
Add the vegetable mixture to a heat-proof blender or food processor with the stock cube, coconut milk, miso paste and water. Blend until smooth. You could also use a handheld stick blender.
Transfer the soup to a saucepan and heat through. Add more water to your desired consistency if needed. Taste test and add more seasoning if needed.
Serve hot, topped with chopped parsley (if using).
Note - Include a portion of protein with your soup. This could be 125g Greek yoghurt, 1–2 boiled eggs, or any meat, fish, or a vegetarian alternative. The protein can either be added directly to the soup or served separately on the side.