# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, peeled and grated
→ Broth & Seasonings
05 - 4 cups low-sodium vegetable broth
06 - 2 tablespoons white miso paste
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
→ Garnish
10 - 2 tablespoons coconut cream or sour cream
11 - 1 tablespoon chopped chives or scallions
12 - Toasted sesame seeds
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast for 30-35 minutes, turning halfway through, until the squash is tender and caramelized.
04 - In a large pot, heat the remaining 1/2 tablespoon olive oil over medium heat. Add onion, garlic, and ginger. Sauté for 4-5 minutes until the onion is soft and fragrant.
05 - Add the roasted squash to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes.
06 - Remove the pot from heat. Using an immersion blender or transferring in batches to a blender, puree the soup until completely smooth and creamy.
07 - In a small bowl, mix miso paste with a ladleful of hot soup liquid until smooth. Stir this mixture back into the soup.
08 - Taste and adjust seasoning with extra salt or pepper as needed. Gently reheat if necessary, but do not boil after adding miso.
09 - Ladle into bowls. Garnish with coconut cream, chives, and sesame seeds if desired.
