This Roasted Acorn Squash Miso Soup was very welcome today after a sunny, but crisp, morning, watching the season’s last soccer games. But it will be just as welcome for your next gathering, or even Thanksgiving! I hope to be spending a fair amount of the day outside, in which case I’ll serve this soup out of pretty mugs to double as hand warmers.
It couldn’t be easier, roasted squash (I used acorn here, but butternut would be fine as well) and miso with a little garlic and ginger to amp up the Asian flavors. Enjoy & stay warm!
Ingredients for 4 servings:
2 tablespoons avocado oil, or other vegetable oil
2 acorn squashes, cut in half vertically, seeds removed, cut into wedges.
2 garlic cloves, crushed
2 teaspoons ginger, freshly grated
1/4 cup miso paste (use chickpea miso if you're gluten-free)
4 cups of hot water
Optional garnish, cilantro, chili flakes, sesame oil, scallions
Preheat the oven to 400F (200C). Prepare the acorn squash and brush both sides with a tablespoon of oil. Place on a foil-lined roasting tin. Roast for 45 minutes, turning halfway, until soft. Set aside until cool enough to handle. This is easy to do a day in advance, in which case you can just refrigerate the squash until you’re ready to use it. Peel the skin off the wedges by scraping it off with a spoon.
Heat another tablespoon of oil in a large pot over medium heat. Add the garlic and ginger, stirring for a minute until fragrant. You don’t want this to burn, you’ll end up with a bitter flavor. Add the squash, and smoosh it all together. Boil water. In a large jug, whisk the miso paste into the water until fully combined. Add the miso ‘broth’ to the soup pan and stir, bring to boil and simmer for 5 minutes until warmed through. Take the pan off the heat and use an immersion blender to blend (careful!). Serve warm and garnish with cilantro leaves, chili flakes, sesame oil and scallions if desired.
Note: I find that squash soups thicken very quickly after standing or storing in the fridge. If this happens, add more miso broth, 1/2 cup at a time until it reaches your preferred consistency. The ratio I use is: 1 tablespoon of miso paste to 1 cup of water.