Roasted butternut squash soup with miso and ginger
In Japan, miso has been respected as both food and medicine for centuries. High in protein and rich in vitamins and minerals, miso is a culinary staple in the Japanese diet and is used in soups, hot pots, noodle dishes, sauces, spreads and dressings.
Miso is made by mixing soybeans and a grain such as barley or rice with a culture starter (called Koji) and leaving it to ferment and develop beneficial bacteria and enzymes. Studies have shown that regularly eating miso improves the balance of gut bacteria, helps digestion, and boosts immunity.
If you haven’t tried miso, or have a tub of miso in the back of the fridge that you’ve been meaning to use, this soup is a great way to nourish yourself with this delicious fermented superfood.
For this recipe we use white miso which has a mellow flavor profile that’s savory, salty and slightly sweet — so it really enhances the flavor of the butternut squash, which takes on a caramelized sweetness when it’s roasted.
3 tablespoons peanut or canola oil
3 tablespoons shiro (white) miso
1½ tablespoons finely grated fresh ginger
1 scallion — thinly sliced (reserving a small amount of the green part for garnish)
2 tablespoons Japanese soy sauce
5 cups vegetable or chicken stock