CHIPOTLE-MISO butternut SQUASH SOUP
I know, I know - chipotle plus miso?? Obviously, this has no root in real tradition, but those flavors together are literally incredible, something I first played around with in my mind before putting them together. I love creating new soup recipes during squash season - that sweetness is the perfect canvas for spices and flavor. Squash creates such a lush, smooth, silky texture without even adding any cream so it’s the perfect option for dairy-free days.
The recipe below is for a spiced butternut squash soup, but you can easily substitute pumpkin, honeynut or kabocha squash for this recipe. Most soups call for roasting the squash first, but I skip that step here. The cubed, raw squash cooks up while it's simmering with all of the great flavors here. I love the smokiness and heat of the chipotle mixed with the umami and sweetness of the miso. Such a great, quick weeknight meal. I served it along with my pan de coco (coconut bread subbing coconut milk in this recipe)….sooooooo good!
Serves 4 to 6
2-3 tablespoons unsalted butter
1 medium onion, diced
1 shallot, diced
3 cloves garlic, minced
1/2 teaspoon brown sugar
1 butternut squash, halved and seeded and cut into a 1-inch dice (optional: save the seeds for garnish)*
1/4 cup mirin**
4 cups vegetable or chicken stock
2 tablespoons white shiro miso**
1 chipotle in adobo (canned)
Salt and lemon juice, to taste
chopped chives, for garnish
In a soup pot, melt butter over medium-low heat. Add onion and shallot
with a pinch of salt and cook for 5 to 7 minutes until translucent. Add the
garlic and the brown sugar and cook for another minute.
Add in the cubed squash along with the mirin and cook for 2 to 3 minutes
until the wine has mostly absorbed. Add the stock and bring up to a simmer.
Simmer for 35 minutes, partially covered, until all of the squash are
Add in the miso and chipotle and transfer to a blender or use a hand blender
to puree to your desired consistency. Season with salt and adjust acidity with lemon juice if necessary..
Serve sprinkled with chives & toasted seeds (if using).
* To toast the squash seeds, preheat oven to 350 degrees. Clean seeds of any pulp and dry on paper towels. Toss the seeds with oil, salt, cumin and smoked paprika. Toast in oven until golden brown about 10-15 minutes. Let cool on a tray and set aside for garnish on soup.
** Mirin is a type of Japanese rice wine. This along with the miso can be found at Whole Foods or a specialty / Asian grocer.