Thanksgiving is right around the corner, and I’ve already got an abundance of squash in my kitchen. While miso is nothing new to most people, I’ve finally begun experimenting with a miso glaze for squash. After several trial runs, I’ve created a wonderful glaze, perfectly balanced and delicious on any type of squash, no matter how you roast and serve it.
Butternut squash soup is also old hat, but here’s another healthy new spin on a holiday favorite, fortified with the magic of fermented miso. The combination of apples, coconut milk and curry packs this soup with so much intense flavor, without being too overpowering. Serve this at your holiday table, and your taste buds are sure to give thanks!
- 1 large butternut squash, peeled and cubed with seeds removed (reserve the seeds!)
- 1 large (or 2 regular sized), apple, peeled and cored and cut into big chunks
- 1 Tbsp. butter, ghee or olive oil
- 1 medium-size yellow onion, diced
- 1 tsp. yellow curry powder
- A big dash of turmeric
- 2 large cloves garlic, minced
- A 1-inch piece of ginger, minced
- 1 cup full fat coconut milk
- 4 cups homemade stock or water
- Sea salt and ground black pepper
- A pinch of ginger powder for roasted seed topping
- Optional ginger infused olive oil for topping
Miso glaze ingredients:
- 1 Tbsp. light miso
- 1 Tbsp. coconut oil
- 1 tsp. agave or syrup
- A splash tamari
- A drizzle dark sesame oil (optional)
Preheat oven to 375 degrees Fahrenheit. Prepare the miso glaze by whisking the ingredients together until well combined. Tip: try adding a splash of warm water to absorb any solids.
In a mixing bowl, toss the cubed and cored butternut squash and apple chunks with the glaze. Spread onto a baking sheet lined with parchment paper or foil and season with salt and pepper. Roast for 30 minutes, stirring occasionally to prevent burning.
Meanwhile, clean the squash seeds and allow to dry for roasting later.
When the squash and apples have finished roasting, remove from the oven and allow to rest. Lower the heat to 350 degrees.
Then, in a large heavy soup pot, sauté the onion in the butter or oil for 5-7 mins, allowing them “to sweat” and then add the garlic, ginger, curry powder and turmeric, stirring about 30 seconds until fragrant and well combined. Toss the squash and apple pieces into the pot and pour in just enough stock or water until everything is covered. Gently stir in the coconut milk and bring to a boil. Lower the heat and simmer another 30 minutes, partially covered.
While the soup is simmering, roast your seeds. Toss them with a bit of oil, salt and pepper and even some ginger powder if you have on hand. Roast for about 10 minutes or so, until you hear the seeds begin to pop.
When the soup is done, allow to cool at room temperature for 10-15 minutes, then puree in a high-speed blender until the texture is rich and velvety. Serve immediately with a drizzle of olive oil (or ginger infused oil if you’ve got it!) and a sprinkling of toasted squash seeds.
Makes 4-6 servings, depending on portion size.