A recipe for a heartwarming butternut squash and miso soup served with toasted pepitas and yogurt.
2 tablespoons of olive oil
1 large onion medium diced
2 butternut squash, cut into medium large dice
3 cloves of garlic, sliced
3 sprigs of thyme, tied with twine
5 cups vegetable stock
3 tablespoons of white miso
A pinch of salt
1 tablespoon yogurt (optional)
In a large sauce pan heat olive oil, then add onion & a pinch of salt.
Sweat for 7 minutes until onion starts to change in color.
Add squash, garlic & thyme to onions, sauté 5 minutes.
Then add 5 cups of stock & slowly bring to a boil, then reduce to a simmer. Add your miso.
Let this cook for about 15 minutes until the squash is tender.
Remove thyme and remove pot from heat.
Add squash to a blender, add some cooking liquid & blend until smooth. If it seems too thick, continue to add cooking liquid until desired consistency. Taste to see if more salt is needed.
To plate, pour soup into bowl, add a little bit of yogurt to center, then with a skewer or toothpick mix the yogurt around to create a design. Sprinkle with pepitas and microgreens.