I admit, I’m not necessarily the biggest fan of pumpkin soup. Most recipes I find a bit boring. There are soups that are more interesting I believe. Therefore, I have tried to interpret the recipe slightly different. I know it certainly will not necessarily be the favorite recipe of all squash fans, but give it a try. The miso roasted butternut is also a nice side dish with meat or can be part of a nice salad with roasted vegetable – before making it into the Miso Roasted Butternut Soup though.
Miso Roasted Butternut Squash SoupPrint This
Miso Roasted Butternut Squash
- 1/2 Butternut Squash
- 3 tbsp. Miso
- 3 tbsp. Tahini
- 2 tbsp. Tamari
- 1 inch Ginger fresh
- 1/4 Chili red
- 1/4 cup Water
Miso Roasted Butternut Squash Soup
- 4 Parsnips
- 2 Pears
- 34 ounces Water
- 2 tbsp. Tumeric
- 2 inch Ginger fresh
- 1 Onion
- 2 tbsp. Coconut Oil
- 1 tsp. Sea Salt
- Sea Salt – For seasoning
- Pepper – For seasoning
Miso Glazed Butternut Squash
- Cut the pumpkin in half, remove the seeds, then into slices. Preheat the oven to 350° Fahrenheit.
- Add the pumpkin slices in an ovenproof dish. The remaining ingredients for the miso dressing in the blender and mix everything to a creamy dressing. Brush the pumpkin slices with the miso dressing. Place everything in the preheated oven for 30 minutes. Brush the pumpkin every 10 minutes with the miso dressing.
Butternut squash with miso roasted pumpkin
- Take the butternut out of the oven, cut of the bark and then everything into cubes.
- Cut the onion in chunks. Peel the parsnips, cut them in small pieces, as well as the pears. You do not need to take the peel of the pears.
- On medium heat, put a big pot on the stove, fry the onions with the coconut oil and the turmeric. Add the butternut squash cube, the parsnips, pears, ginger to the onion mixture, poor the water into the pot and add the salt.
Have everything simmer for 60 minutes, then puree the soup with a blender. Season with salt and pepper.
I serve the soup with roasted pumpkin seeds and a spritzer of pumpkin seed oil.