Creamy Miso Kabocha Squash Soup
From my recipe box: Kabo— what?! Kabocha squash is also known as a Japanese pumpkin, and it’s sweet, creamy texture makes it perfect for soup. I adapted my Miso Turmeric Sweet Potato Soup to make this Creamy Miso Kabocha Squash Soup, and it did not disappoint!
Did you try it? Share your pics @thewellfedguide!
Creamy Miso Kabocha Squash Soup
Ingredients:
1 kabocha squash
1 tbsp ghee, olive oil or butter
1/2 white onion, diced
1 tbsp minced garlic
2 tsp minced ginger
2 tbsp white miso
2 tsp turmeric
dash cayenne
2 1/2 - 3 cups vegetable broth
1/4 -1/2 C coconut milk
salt & pepper, to taste
Directions:
Preheat the oven to 425 and line a baking sheet with parchment. Wash the squash and carefully cut in half. Remove the seeds and drizzle the flesh with olive oil. place flesh side down on the prepared baking dish and Bake for 30-40 minutes until squash can easily be PIERCED with a fork.
While the squash is cooking, in a saute pan, add olive oil and cook the onion until translucent, 3-5 minutes. Add garlic and ginger, stirring until fragrant, about 1 min. Add miso, turmeric and cayenne and stir for 30 seconds before removing from heat (the mixture will be thick/sticky!).
Once the squash has cooled slightly, remove the flesh and place in a blender with onion/miso mixture. Add vegetable broth and coconut milk (starting with less) and blend. Add more liquid to reach desired consistency and continue blending until no lumps remain. Enjoy!
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