Miso-Squash Soup With Sesame-Ginger Apples Recipe

Name: Miso-Squash Soup With Sesame-Ginger Apples Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts plus 2 cups water, divided, plus more as needed; 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note); 1/2 ounce grated bonito flakes (about 3 cups; see note); 1 tablespoon plus 1 teaspoon vegetable oil, divided; 1 leek, white and light green parts only, diced (about 1 1/2 cups); 2 medium carrots, diced (about 1 cup); 2 medium cloves garlic, sliced; 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided; 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced; 2 tablespoons white or red miso paste; 1 tablespoon fresh juice from 1 lemon; 1 teaspoon kosher salt, plus more as needed; Pinch sugar, if needed; 1 large crisp apple, such as Fuji, peeled, cored, and diced; 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias; 1 teaspoon toasted sesame seeds; 1/2 teaspoon toasted sesame oil; 1 teaspoon rice vinegar; Shichimi togarashi, optional (see note)

Servings: persons

1 1/2 quarts plus 2 cups water, divided, plus more as needed
1/2 ounce kombu (approximately a 4- by 6-inch piece; see note)
1/2 ounce grated bonito flakes (about 3 cups; see note)
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 leek, white and light green parts only, diced (about 1 1/2 cups)
2 medium carrots, diced (about 1 cup)
2 medium cloves garlic, sliced
2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
2 tablespoons white or red miso paste
1 tablespoon fresh juice from 1 lemon
1 teaspoon kosher salt, plus more as needed
Pinch sugar, if needed
1 large crisp apple, such as Fuji, peeled, cored, and diced
1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
1 teaspoon toasted sesame seeds
1/2 teaspoon toasted sesame oil
1 teaspoon rice vinegar
Shichimi togarashi, optional (see note)

1
Combine 1 1/2 quarts water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids and set dashi aside.
2
In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat until shimmering. Add leek, carrot, garlic, and sliced ginger. Cook, stirring, until vegetables are glistening and just starting to turn tender, about 4 minutes.
3
Add squash and pour just enough dashi on top to cover vegetables. Bring to a simmer and cook until vegetables are fully tender, about 30 minutes. Using a standing blender or immersion blender, and working in batches if necessary, blend soup until very smooth. Blend in miso and lemon juice.
4
Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, and keep warm.
5
Meanwhile, fill a medium bowl with 2 cups water and 1 teaspoon kosher salt. Add diced apple and let soak for 10 minutes. Drain apple well, then return to bowl. Toss with grated ginger, scallions, toasted sesame seeds, sesame oil, rice vinegar, and remaining 1 teaspoon vegetable oil. Season with salt, if needed.
6
To serve, ladle hot soup into bowls and top with the apple-scallion salad. Garnish with shichimi togarashi, if desired.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 quarts plus 2 cups water, divided, plus more as needed, 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note), 1/2 ounce grated bonito flakes (about 3 cups; see note), 1 tablespoon plus 1 teaspoon vegetable oil, divided, and more.

Yes, Miso-Squash Soup With Sesame-Ginger Apples Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!