Miso Butternut Squash & Coconut Soup
#soupseason #comfortfood #autumn
Hey there! Happy Monday! I hope you're having a fantastic day so far. I'm just here to add a little spice to your week with a quick seasonal recipe that I absolutely had to share. I originally made this recipe for WellEasy’s social media page, but I will now be adding it to my personal recipe repertoire… Trust me, this one is a winner! Who can resist the goodness of butternut squash soup? Plus, I added miso - with its mouthwatering salty umami flavours, and a kick of spice from some fiery bird's eye chilis. It's like a chef's kiss! 🤌
But before we jump straight into the recipe…
I just want to take a moment to thank all of you who read my October article about the differences between the US & UK health consumer. Your responses and anecdotes have been incredible! Understanding your customer is crucial, and it's so important to keep evolving as your business grows. You never know how your customers will interact with your product or service unless you stay connected and listen to their needs. Don't waste time building the wrong features or marketing a value proposition that falls flat.
By the way, if you want to catch up on that article, just click here.
Now, back to the star of the show - the delicious soup!
Personally, I'm a huge soup enthusiast. But my partner? Not so much. More for me, right? So, if you're also a soup lover, consider yourself lucky!
Alright, no more time-wasting. Let's jump right into the recipe. And hey, don't forget to scroll down for my notes on how you can adapt it to your own preferences.
Servings: 4-6 (depending on the size of your soup bowl…or soup mug, anyone?)
Time: Approximately 1 hour(ish)
Ingredients
3 tbsp extra virgin olive oil
1 extra large carrot, chopped
1 white onion, chopped
2 stalks celery, chopped
600g butternut squash (can also do a butternut squash and sweet potato mix), cubed
3 cloves garlic, minced
1.5 inch fresh ginger, minced
2 x bird’s eye chilli
500ml bone broth or stock of choice
400ml coconut milk
2 tbsp unpasteurised miso
For garnish: full fat greek yoghurt, fresh coriander, fresh lime juice, and pumpkin seeds.
Method
In a large saucepan, stockpot, or dutch oven, heat your olive oil over medium heat.
Add your carrots, onion, and celery and cook until they’re nice and soft.
Now, add your butternut squash and continue cooking for 4-5 minutes until your squash is well-coated. Don’t forget to add your garlic, ginger, and chilli, and give it a good stir to avoid burning.
Time to bring in the broth, coconut milk, and miso. Let everything come to a boil, then cover the pot and reduce it to a simmer.
Let the soup simmer for 15-20 minutes until the butternut squash is tender enough to be easily pierced with a fork.
It's blending time! Use either a hand blender or a standing blender (in batches) to blend the soup until you get a smooth, creamy texture.
Season with salt and pepper to taste, and don't forget to add your garnish of yogurt, coriander, pumpkin seeds, and a generous squeeze of fresh lime juice.
Notes (DO NOT SKIP)
Okay, let's talk about some important notes for this recipe. Seriously, you'll want to pay attention to these:
Please, please, please, I beg you... do not skip or skimp on the fresh lime juice. Trust me, the acidity brings out the perfect balance of sweetness from the squash, the saltiness of the miso, and the kick of spice from the chilli.
Oh, and if you happen to have some lemongrass lying around, it would be a fantastic addition to give this soup an extra burst of freshness and zing!
Feeling a little lazy? No worries! Just chuck everything into a slow cooker (except the garnish and coconut milk). Let it simmer on low for around 6-7 hours. Add the coconut milk towards the end and let it meld with the flavours for an hour. Just a heads up, adding the coconut milk from the beginning might cause it to split 🙈
Now, let's address the one thing this recipe is lacking – protein! Yes, we've added bone broth, which gives you about 10g of protein for the entire recipe. But if you want to make this soup a more filling meal, I highly recommend adding a tin (or two) of butter beans. They'll blend in beautifully, adding an extra level of creaminess, along with some fibre and protein.
And that’s really it! Enjoy :)
And guess what's coming up next?
I have a pretty long list of exciting articles that I'm itching to write. But, the next one in line is all about a recently launched FMCG health product. Get ready for a thorough dissection, starting from the branding and value proposition, right down to a critical analysis of the nutritional science.
Make sure you're subscribed so you never miss an article! Stay tuned, and have an amazing day!
P.S. If you'd like to read or share that October article I mentioned, just click here.