Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4-6
This is a lovely warming cool weather dish savored on its own or served as an accompaniment to a baked fish or roasted chicken or Turkey dinner.
Ingredients
- 2 butternut squash (about 3 lbs. each) peeled, seeded and cut into 1” cubes (can also use a variety of other winter squashes; acorn, delicate, etc) or mix with sweet potatoes)
- 2 Tbsp. coconut oil
- 1 onion, small dice
- 1-2 cups- water
- Grated zest of 1 orange
- Juice of 2 oranges
- 1 Tbsp. fresh ginger juice
- 2 Tbsp. sweet white or chickpea miso
- Optional: orange slices & toasted crushed hazelnuts
Method
- Heat soup pot over medium heat, add olive oil. Add onion and a pinch of salt and sauté for a few minutes until softened. Add butternut squash cubes and toss to coat in oil. Add orange zest and water.
- Toss all to coat, bring to a boil. Turn down heat to a simmer, cover pot with a lid and cook for about 15-20 minutes until squash is softened.
- Combine miso with orange juice. Add miso mixture and ginger juice to squash. Toss gently to combine flavors. Taste and adjust seasonings as necessary.
- Serve in a warmed bowl, garnish with orange slices & toasted crushed hazelnuts.
Storage
Store leftover squash in a covered container in the refrigerator for 3-4 days.