If you’re like me, you unintentionally hoard squash in wintertime. I was making a meal plan for the week and realized I had like 4 different types of squash lying around. Why? Who knows. I’m a sucker for squash I guess. But what to do with all this squash? Perhaps make a spicy gingery soup 😉
Ingredients
- 2 medium winter squash (I used black futsu and delicata), peeled and diced
- 1 large onion
- 4 garlic cloves
- 3 carrots, roughly chopped
- 2 celery stalks, diced
- 4 cups bone broth / veggie broth
- 3 tbs grated ginger
- 1 tsp red pepper flakes
- 1 tsp sea salt (or to taste)
- 2 tbs miso paste
- 1 tbs rice vinegar
- 1 cup organic cream (sub full fat coconut milk if dairy free)
Directions
- Chop and peel veggies
- Sauté onion, garlic, and ginger over medium heat until onions are translucent
- Add celery, carrot, and squash and sauté for another 5 minutes
- Add red pepper flakes and sea salt and stir to coat veg – 2 minutes
- Add broth and bring to a boil. Once boiling, simmer for 25 minutes or until squash is soft
- Let cool, then transfer in batches to a blender. Blend on high until smooth.
- Add soup back to pot – add miso paste, vinegar, and cream.
- Gently simmer for 5 minutes to meld flavors together, ensuring miso paste is fully incorporated
- Taste and adjust spices as needed – pepper flakes for heat, vinegar for acid, and miso for depth
- Serve! I topped mine with pickled watermelon radish and cracked pepper