Butternut Squash Miso Soup Recipe
Shu Han Lee's butternut squash soup is a comforting Japanese recipe flavoured with subtle white miso for a fragrant and satisfying autumn meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 1 butternut squash, weighing approximately 1kg
- 1 onion, medium
- 4 garlic cloves
- 500ml of water, or vegetable stock
- 3 tbsp of unsalted butter, organic, softened
- 3 tbsp of white miso
- 1 tbsp of groundnut oil
- 1 pinch of salt
- freshly ground black pepper
- fresh coriander
- sourdough bread, crusty, thickly sliced
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