Warm up with cozy fall vibes! 🍂 Creamy Butternut Squash Soup with a tangy twist, topped with OKAZU Chili Miso for that umami kick!
Ingredients
- 2 Tbsp olive oil or butter
- 1 medium-large butternut squash (about 3 pounds)
- 1 large apple (gala or honeycrisp), diced
- 1 medium onion, chopped
- 2-4 garlic cloves, chopped
- 1 tsp fresh ginger, grated
- 1 Tbsp fresh parsley
- 3 ½ - 4 cups vegetable or chicken stock
- 1 tsp salt
- ½ tsp freshly cracked pepper
- ¼ tsp grated nutmeg
- 1 can coconut milk
- Squeeze of lemon
- OKAZU Chili Miso (to garnish)
Directions:
- Preheat oven to 425F
- Split the butternut in half lengthwise, scoop out the seeds, drizzle and rub cut side with olive oil, salt and pepper.
- Place open side down, parchment-lined sheet pan, roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
- While the butternut is roasting, chop the onion, apple, garlic, ginger and parsley.
- Heat oil in a large heavy bottom pot over medium heat.
- Add onion and apple and cook 6-7 minutes, onions are translucent and apple is tender, then add garlic and ginger, and cook 4-5 more minutes, add the nutmeg, turn the heat down to med-low for one more minute.
- When the butternut is tender, flip them over, let them cool down, enough to handle. Scoop out flesh and place in food processor (pot if using immersion blender).
- Add the apple onion mixture to the food processor with some veggie stock and some coconut milk.
- Blend in batches and add back into the same pot and warm over low heat. Season to taste with salt, pepper, and nutmeg, and lemon juice.
- Taste. Squeeze in a little lemon juice
- Serve in bowls and garnish with fresh parsley and OKAZU Chili Miso.
