When I saw miso + creamy butternut, I thought to myself, “interesting combination”. Then, when I saw coconut in this recipe too, it instantly got bookmarked out of intrigue. Coconut and miso together is entirely new to me, and I have to say it works quite well in this soup. (The extra coconut milk left in your can works well in oatmeal the next morning too – banana/maple/coconut/oat heaven, hint hint.)
There are definitely layers of flavor going on here that you wouldn’t necessarily expect. In a good way.
One of my friends with whom I was sharing this brought over olive bread to add to the dinner table. That was like a hipster dressed in early fall – they pull out all their favorite items to layer a cardigan over a flannel over a collared denim over a too tight t-shirt. Too many layers, in a bad way.
Adding anything with olives to this soup meal, I wouldn’t suggest, unless you’re a fan of conflict and intense food dichotomy. A crusty baguette, on the other hand, would compliment this perfectly.
This miso in here adds a subtle saltiness, and a hint of earthiness that’s surprisingly detectable. I like a little crunch in my soup, which is why I added the cashews – they won’t overpower the miso, but rather add to the coconut’s sweetness. I also tried throwing in a handful of raw kale the next day while reheating. This too complimented the soup, and added a healthy (literally) dose of satisfying crunch.
Surprisingly simple, this recipe will undoubtedly be going on the repeat list. Not sure about where you live, but it’s snowing here today. For sure the best excuse to spend the evening inside and layer up on butternut gold.
Recipe courtesy of Food 52
- Olive oil
- 4 1/2 cups water
- 4 Tbsp. plus 1 tsp. white shiro miso
- 1 large yellow onion, diced
- 1-inch knob of ginger, peeled and grated
- 2 & 1/2 tsp. cumin
- 1 tsp. cayenne pepper, or slightly more to taste
- 1 (3 lb.) butternut squash, peeled and cut into 1/2-inch cubes
- 1/2 cup full-fat coconut milk
- 1 tsp. salt, plus more to taste
- (Optional toppings I added: 1/2 cup toasted cashews; 2 cups chopped raw kale)
- First, make your miso stock. Put 4 cups of water into a saucepan and heat to a simmer. Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan. Bring to a simmer, but don't let it boil.
- Pour a few Tbsp. of olive oil into the bottom of a large, heavy pot. When it's hot, add the onion and sweat it until it's translucent. Stir in the ginger, cumin, and cayenne, and toast spices for 30 seconds to 1 minute. Deglaze with a ladle-full of your miso stock.
- Add the cubed butternut squash and the salt, mixing everything to combine, and then pour in the rest of the miso stock. Simmer until the squash is completely tender, about 20 minutes. Turn off the heat, and purée the soup in a food processor or with a hand blender, being careful of the hot liquid.
- Return the puréed soup back to the pot, and stir in the coconut milk. Taste, adjust for seasoning and spice. Top with cashews, or throw in some raw kale, if desired. Serve warm, with bread on the side.