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