Recipes
Miso Squash Soup
Perhaps you’ve been disappointed before: full of fall spirit, you order a serving of squash soup, take a hopeful taste — and realize that you’re sipping away at nothing more than a bowlful of plain, puréed squash. Never fear, this is not that. This is a full-bodied, flavorful blast of seasonal sunshine in your soup bowl.
As delicious as it is, this recipe couldn’t be simpler to make. Your time at the stovetop is kept to a minimum, since a no-fuss roasting brings out the flavor of the squash and sweet potatoes. Once you toss all the ingredients in a pot, the mixture simmers for just 15 minutes before blending.
The addition of miso here is pure genius, because the fermented paste adds a powerful umami kick to the final product. Be sure to include those garnishes of sliced green onions and Gelson’s togarashi, a Japanese spice blend that includes red chili pepper, orange peel, and sesame seeds. It’s not only beautiful, but incredibly tasty as it blends with spoonfuls of hot soup.
Servings: 4
Ingredients
2 lb kabocha squash, seeded, cut into 2” pieces
1 lb sweet potatoes, peeled, cut into 2” pieces
4 garlic cloves, peeled
3 Tbsp extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 shallot, chopped
2 tsp freshly grated ginger
3 Tbsp mellow white miso
6 cups vegetable stock
2 Tbsp chopped green onions, for garnish
½ tsp Gelson’s togarashi, for garnish
Directions
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Preheat the oven to 450°.
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Combine the squash, sweet potatoes, and garlic on a baking sheet. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables in the oven until the squash and sweet potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through.
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When the squash is cool enough to handle, peel the skin off.
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In a large pot, heat the remaining tablespoon of olive oil over moderate heat. Add the shallots and ginger and cook until softened, about 1 minute.
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Add the miso and vegetable stock and stir until dissolved.
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Add the roasted vegetables and simmer for 15 minutes. If necessary, turn down the heat to avoid boiling, as this can impair the flavor of the miso.
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Purée the soup using an immersion blender, or purée in batches in a blender or food processor.
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To serve, garnish with green onions and a sprinkle of togarashi.
Recipe adapted from: The Kitchn