Butternut Squash and Chestnut Miso Soup

Butternut Squash and Chestnut Miso Soup Recipe (Gluten free, Dairy free, Vegetarian)

Ingredients

1.2 kilos butternut squash (peeled, deseeded, cut into cubes)

6 garlic cloves (peeled)

4 tablespoons light olive oil

salt, pepper

1 shallot (finely chopped)

2 teaspoons freshly grated ginger

2 tablespoons white miso paste (gluten free)

1.2 litres hot vegetable stock (gluten free)

400g chestnuts (precooked; I bought those vacuum packed)

To serve (optional): sesame seeds and thin nori strips (sheet of thin seaweed).

1. Preheat the oven to 200ºC (180ºC fan).

Place the butternut squash cubes and garlic cloves on a large baking tray. Toss with 3 tablespoons of olive oil, season with salt and pepper. Place the dish on the middle shelf of the oven and roast for 30 to 40 minutes, until the butternut squash is tender (check with a skewer). Set aside.

2. Heat one tablespoon of olive oil in a large soup pot over a medium heat. Add the ginger and shallot and cook until it has softened. Add one litre of the vegetable stock and the white miso paste. Stir well until the miso has dissolved.

Add the pieces of roasted butternut squash and the chestnuts. Stir well, turn the heat down a bit and let it simmer for 15 to 20 minutes.

3. When the soup is cooked, remove two ladles worth of stock and keep aside in a bowl. Puree the soup with a blender (I use a hand held one) until smooth. If you like a thick soup, leave as it is. If you prefer it thinner, stir in some of the stock set aside

Serve the soup with a sprinkle of sesame seeds and thin strips of nori.

Bon appétit!