The best roasted miso squash & sweet potato soup

Name: The best roasted miso squash & sweet potato soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 350 g butternut squash; 850 g sweet potatoes; 3 tbsp olive oil; 3 clove/s garlic, unpeeled; 2 small onions, chopped; 2½ cm piece ginger, peeled and finely grated; 1 tsp ground coriander; 1 tsp cumin seeds; ½ tsp chilli flakes; 400 ml can coconut milk; 500 ml vegetable stock; 2 tsp Cooks’ Ingredients Red Miso Paste

Try Martha Collison's recipe with an extra swirl of cream and a scattering of snipped herbs. You can freeze soup in individual portions in separate freezer-friendly containers, so you can defrost them separately for a quick lunch or easy dinner.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseStarter
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

350g butternut squash
850g sweet potatoes
3 tbsp olive oil
3 clove/s garlic, unpeeled
2 small onions, chopped
2½ cm piece ginger, peeled and finely grated
1 tsp ground coriander
1 tsp cumin seeds
½ tsp chilli flakes
400ml can coconut milk
500ml vegetable stock
2 tsp Cooks’ Ingredients Red Miso Paste

For the pumpkin seed topping

2 tbsp cleaned seeds from the butternut squash, or 2 tbsp sunflower seeds
2 tsp sesame seeds
2 tsp black sesame seeds
1 tbsp clear honey
½ tsp Cooks’ Ingredients Red Miso Paste

Method

Preheat the oven to 200ºC, gas mark 6. Peel and deseed the butternut squash, and peel the sweet potatoes, then roughly chop into small chunks. Put into a large roasting tin and drizzle with 2 tbsp of the oil, then add the garlic cloves. Season and roast for 45 minutes, or until golden and easy to squash when pressed with a fork.
To make the pumpkin seed topping, combine all the ingredients in a small bowl and spread onto a parchment-lined baking tray. Bake at the same time as the vegetables for 13-15 minutes, or until the honey has stopped bubbling and the seeds smell toasty. Allow to cool completely before breaking up into pieces.
Heat the remaining 1 tbsp oil in a large saucepan, then add the onion and fry gently for 5 minutes. Add the ginger and spices and fry for 2-3 minutes more, or until fragrant. Pour in the coconut milk and stir well, add 250ml vegetable stock and the miso paste, then spoon in the roasted squash and sweet potato. Squeeze the roasted garlic cloves from their skins and add to the pan.
Transfer to a blender, or use a stick blender to purée the soup until smooth and velvety. Add the remaining stock little by little, until you get a consistency you are happy with, then season to taste. Return to the pan and heat through until piping hot, then divide between bowls and top with the pumpkin seed topping.

Cook’s tip

Adding miso to the soup creates a deep flavour of umami richness which works so well with the sweetness of the potato and butternut. I use red miso, which is intense and earthy, but white miso works equally well for a milder flavour.