Ginger Miso Butternut Squash Soup Recipe (Dairy-Free & Healthy)

Most squash soups are thick purees, however this mild ginger miso butternut squash soup is extra therapeutic than heavy. It’s a cross between a easy Asian-style miso soup and a butternut bisque, for a sippable expertise that goes down straightforward, even while you aren’t feeling your greatest.

Ginger Miso Butternut Squash Soup is a Scrumptious Solution to Wellness

My good friend Hannah of Bittersweet initially shared this recipe with us manner again in 2009, however we thought this was a superb time to replace it. I don’t suppose we are able to have sufficient immune-boosting recipes proper now.

Butternut squash is a good supply of nutritional vitamins A and C, which offer our our bodies with a lot wanted antioxidants. It additionally boasts a full vary of B nutritional vitamins and minerals, together with calcium. Miso can be a superb supply of nutritional vitamins B, E, and different antioxidants, which assist to strengthen our immune system. And it’s fermented nature makes it a tummy-friendly seasoning. And ginger is thought to be some of the powerful anti-inflammatory and antioxidant meals, and is nice for staving off nausea.

Ginger Miso Butternut Squash Soup is a Scrumptious Solution to Wellness

Particular Eating regimen Notes: Ginger Miso Butternut Squash Soup

By components, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, plant-based, vegan, vegetarian, and plenty of contemplate it paleo.

For a soy-free soup, South River Miso makes soy-free chickpea miso and azuki bean miso, and Miso Master makes chickpea miso.

Ginger Miso Butternut Squash Soup

Writer: Hannah Kaminsky

Recipe kind: Soup

Delicacies: Asian

1 tablespoon oil
1 pound butternut squash, peeled and diced (can purchase precut)
2½ cups water, divided
2 tablespoons contemporary grated ginger
3 tablespoons darkish miso paste
½ teaspoon salt, or to style

½ cup edamame
2 inexperienced onions, sliced

Warmth the oil in a big pot over medium warmth. Add the squash and sauté for a couple of minutes.
Add 1½ cups water and the ginger, and produce the soup to a boil. Cowl, cut back the warmth to low, and simmer for about half-hour. The squash needs to be very tender.
Whisk within the miso paste.
Puree the soup in your blender (use warning with scorching soup and let the steam escape because it blends) or utilizing an immersion blender within the pot.
Return the soup to your pot and whisk within the remaining 1 cup water, or sufficient to achieve your required consistency. Whisk within the salt, as wanted. Whisk in any add-ins, as desired.

Serving measurement: ⅓ batch Energy: 151 Fats: 4.9g Saturated fats: .7g Carbohydrates: 26.2g Sugar: 6.5g Fiber: 3.5g Protein: 1.8g

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