Try Free for 30 Days 🎁
Save up to 35% off ✅
Free Delivery over £39 🚚
Creamy Miso Butternut Squash and Coconut Soup

Creamy Miso Butternut Squash and Coconut Soup

Creamy Miso Butternut Squash and Coconut Soup

Creamy Miso Butternut Squash and Coconut Soup

Creamy Miso Butternut Squash and Coconut Soup

As the weather changes and the leaves begin to fall, we're embracing home-made meals and the flavours of autumn. This Miso Butternut Squash and Coconut Soup is the perfect addition to your seasonal to-do list. It's a comforting, creamy and flavourful dish that we're certain you're going to love. 

Time: 35-40 minutes

Serves: 4

Ingredients 

  • 3 tbsp olive oil
  • 1 large carrot, chopped
  • 1 white onion, chopped
  • 2 celery stalks, chopped
  • 600g cubed butternut squash (or a mix with sweet potato)
  • 3 cloves minced garlic
  • 1.5-inch minced fresh ginger
  • 2 birdseye chili (adjust to taste)
  • 500ml bone broth
  • 400ml coconut milk
  • 2 tbsp miso paste
  • To Garnish: Greek yogurt, fresh coriander, lime juice, pumpkin seeds 

    Instructions

    • Heat 3 tablespoons of olive oil in a large pot.
    • Add chopped carrot, onion, and celery, sautéing until they soften and fill your kitchen with delightful aromas.
    • Stir in 600 grams of cubed butternut squash.
    • Cook for 4-5 minutes until it's well-coated. Then, add minced garlic, ginger, and birdseye chili.
    • Pour in the bone broth and coconut milk. Add 2 tablespoons of miso.
    • Bring the soup to a boil, then cover and simmer for 10-12 minutes until the butternut squash is tender.
    • Use a blender to create a silky-smooth soup.
    • Garnish with Greek yogurt, fresh coriander, a splash of lime juice, and a handful of pumpkin seeds.
    • Season with salt and pepper to taste

    Your Cart

    0 Items

    Subtotal £0.00

    Shipping Calculated at next step