MISO BUTTERNUT SOUP

Instructions

METHOD
1. Preheat the oven to 220°C and line a baking tray with a piece of baking paper.
2. Wash the skin of the butternut squash well. Instead of peeling and cubing the squash, which requires quite a bit of effort, cut it into 1.5cm slices and then into half-moons. Brush the flesh with a bit of olive oil and bake for about 40 minutes, until caramelised and soft. Turn the pieces over halfway through the baking time. Let the roasted squash cool enough to handle, then peel off the skin.
3. Heat 2 tablespoons of oil in a pot over low-medium heat. Add diced shallots and cook for a minute or so. Then add chopped garlic, ginger, and chilli (if using). Stir the mixture frequently to prevent the aromatics from burning. Cook for about 3-4 minutes.
4. Once the squash is roasted, add it to the pot and coat it in the shallot, garlic, chilli, and ginger mixture.
5. Remove the pot from the heat and puree the mixture until smooth using a hand blender or transfer it to an upright blender and purée with stock.
6. Put the miso paste in a small bowl with 2-3 tablespoons of warm water. Whisk the miso with a wire whisk until it transforms into a smooth and thick paste.
7. Return the blended soup to the pot, add the miso paste, and warm it up over low heat (avoid boiling, as excessive heat can destroy the nutritional properties of the miso paste).
8. Season the soup with lime juice and serve it topped with a bit of coconut cream, fresh coriander, and sesame seeds.