Yes, I am aware of the large numbers of butternut squash soup recipes on the Instagram & Facebook newsfeeds, but it’s to be expected. It’s almost Halloween.
This year I decided to stop being a party pooper and join the throngs of pumpkin soup cooking foodies. Since I’m not the biggest butternut squash fan, I had to rely on a trick to make this soup worthy of a Flagrant Delice post: I added miso, the magical Japanese paste.
Miso is made of fermented soybean and rice with salt. It’s a staple of the Japanese cuisine and it’s full of probiotics that are really good for you. It has a very hard to define flavor but very similar to a lot of things. I asked my friends to describe it and I got different answers: anchovies, salted butter, blue cheese. I believe ultra-umami is a good start to start describing it’s taste.
Besides miso, I also added some toppings to the soup, like sauteed mushrooms, roasted sesame, cili flakes, chives .
Dice the onions and cook them in the butter over medium heat in a large pot for a minute or two. Add the garlic and the pieces of squash. Stir. After 2 minutes drown everything with a liter of boiling water and cook with the lid on for 25 minutes.
When the squash is soft and mushy turn of the heat and puree with a blender. Add the grated ginger and if needed more boiling water until reaching the desired consistency of a cream soup.
Dilute the miso in a bit of soup and add it to the pot. Taste and season to your liking.
Serve with the toppings of your choice!
I strongly recommend you chose the sautéed mushrooms and the roasted sesame.
The mushrooms are quite simple to make if you slice them thinly. Add a bit of butter in a pan and fry them, taking care not to add to many once at a time as they will steam instead of fry.
The sesame seeds can be roasted in a dry pan on low heat for 3-4 minutes. To enhance it’s flavor, just crush it in a mortar or between two spoons.