Miso Butternut Squash Soup

 

2 T. canola oil

1 medium onion, chopped

3 cloves garlic, minced

3 pounds butternut squash, peeled, seeded and cubed

5 C. low-sodium chicken broth or vegetable broth

3 T. white or yellow miso paste

Handful of chopped fresh herbs (like thyme)

Salt & pepper to taste

Fresh herbs for topping (thyme or cilantro)

2 C. raw whole pumpkin seeds for toasting

Drizzle of crème fraîche for garnish (optional)

 

In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, miso paste, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes. Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve. To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 15 to 20 minutes, making sure to check them and toss the seeds periodically so they don’t burn! Top the soup with toasted pumpkin seeds, some herbs, and a drizzle of crème fraîche if desired.