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.