Make it a Meal: Miso Glazed Butternut Squash Soup

Oct 18, 2023

When the weather starts to get a little chilly, that's your cue to make soups!



For the Roasted Veggies and Glaze:

    • 1 Butternut squash
    • 1 Onion
    • 2-3 Carrots
    • 1 Head of garlic
    • 2 TB White Rose Miso
    • 2 TB olive oil
    • Salt & Pepper


For the Soup Base:

  • 1 can of coconut milk
  • Vegetable stock (amount to your desired consistency)
  • 2 TB curry powder
  • Optional: Heavy cream to make it creamier

For the Crispy Honeynut Toppings:

  • 1 Honeynut Squash
  • 2 TB olive oil
  • Umami dust (or a mix of your favorite spices)


Roasting the Veggies:

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and remove the seeds. Cut the onion and carrots into chunks. Leave the garlic head intact, removing the loose outer layers but keeping the head whole.
  3. In a small bowl, mix the miso paste, oil, salt, and pepper to create the glaze.
  4. Place the prepared vegetables, including the garlic head, on a baking sheet. Brush them generously with the miso glaze.
  5. Roast in the preheated oven for about 40-45 minutes, or until the veggies are tender and caramelized. The garlic should be soft and golden. TIP: keep the oven on for the Honeynut crips!

Creating the Soup Base:

  1. Squeeze the roasted garlic cloves out of their skins and place them in a blender along with the roasted vegetables and the can of coconut milk.
  2. Blend until you have a smooth and creamy soup base.
  3. Transfer the soup base to a pot and place it over medium heat. Stir in the vegetable stock until you reach your desired soup consistency.
  4. Add the curry powder and let the soup simmer for about 10-15 minutes, allowing the flavors to meld.
  5. If you prefer a creamier soup, you can add heavy cream at this stage. Adjust salt and pepper to taste.


Making the Crispy Honeynut Toppings:

  1. Cut off the top of the honeynut squash (the smaller end) and use a vegetable peeler or a mandolin to shave thin slices until you reach the bulb end where the seeds are.
  2. Scoop out the seeds and pulp, and save the seeds.
  3. Toss the honeynut squash slices and seeds in olive oil and sprinkle them with umami dust or your favorite spice mix.
  4. Place the seasoned honeynut squash slices and seeds on a baking sheet and bake them until they turn crispy and golden brown. This should take about 10-15 minutes.
  5. Once crispy, remove them from the oven and let them cool.



Serve your Roasted Butternut Squash Soup with a generous sprinkle of crispy honeynut squash toppings. It's a delightful combination of flavors and textures. Enjoy!

Make it a Meal: Miso Glazed Butternut Squash Soup

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