Butternut Squash Soup

Watch the full how-to video on my YouTube channel HERE.

Butternut squash soup garnished with toasted hazelnuts

Ingredients:

1 butternut squash

1-inch piece ginger

1 Tbsp ground turmeric or 1/2-inch piece fresh turmeric

1/4 cup white miso

3 cloves garlic

1 onion, chopped

2 Tbsp salt

1 Tbsp freshly ground pepper

6 cups water

2 Tbsp olive oil

Ingredients for homemade butternut squash soup

Method:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until it begins to brown, approximately 10 minutes.
  2. Stir in the ginger, turmeric, salt, and garlic. Continue cooking for another 4 minutes.
  3. Add the butternut squash and water. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, or until a fork easily pierces the squash.
  4. Turn off the heat and allow the soup to cool slightly before transferring it to a blender.
  5. Add the miso and freshly ground pepper. Start blending on low speed, gradually increasing to high until smooth and creamy.

Serve warm with your favorite toppings. I used olive oil and crushed toasted hazelnuts.