Miso–Butternut Squash Soup

Miso–Butternut Squash Soup

from epicurious.com
1 servings

Ingredients

  • 2 Tbsp. raw sesame oil or vegetable oil
  • 1 medium shallot, sliced
  • 4 garlic cloves, finely chopped
  • 1 1" piece ginger, peeled, finely chopped
  • 1/4 cup white miso
  • 1 (2-lb.) butternut squash, peeled, halved, seeds removed, cut into 1" pieces
  • 1 Tbsp. plus 11/2 tsp. Diamond Crystal or 23/4 tsp. Morton kosher salt
  • 1 Tbsp. pure maple syrup (optional)
  • Juice of 1/2 lemon
  • Kosher salt
  • Cilantro leaves, chili crisp (such as Lao Gan Ma), salted roasted peanuts, and lemon wedges (for serving)

Directions

  1. 1

    Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20–25 minutes.

  2. 2

    Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.

  3. 3

    Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.

  4. 4

    Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.