Butternut Squash And Chestnut Miso Soup

1. 1

   ["Preheat the oven to 200u00b0C.

2. 2

   Place the butternut squash pieces and garlic cloves in a large baking tin. Toss with 3 tablespoons of olive oil, season with salt and pepper. Place the dish on the middle shelf of the oven and roast for 30 to 40 minutes, until the butternut squash is tender (check with a skewer). Set aside.", "Heat one tablespoon of olive oil in a large soup pot over a medium heat. Add the ginger and shallot and cook until it has softened. Add one litre of the vegetable stock and the white miso paste. Stir well until the miso has dissolved.

3. 3

   Add the pieces of roasted butternut squash and the chestnuts. Stir well, turn the heat down a bit and let it simmer for 15 to 20 minutes.", "Take off the heat and puree the soup with a hand blender. Add some of the remaining vegetable stock if necessary, depending on how thick you prefer your soup.", "Serve the soup with a sprinkle of sesame seeds and thing strips of nori."]

* Per serving · 4 servings · Values may vary.

No additional tips available.