I love to experiment when cooking so when I bought some white miso paste at the Asian store recently, I thought I would add it as a soup base to make a vegan soup. This butternut squash soup is perfect for the fall weather.
Ingredients:
1 medium size butternut squash peeled, seeded and diced
3-4 heaping Tbs of Shiro (white) Miso
8 cups water
1 onion chopped
1 Tbs grated ginger
1 Tbs grated garlic
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-r1Dq1ulUY_tDn1SDVDf0ORVsxP3nNwFBdSTU5-yV2cqvtzb6SwIJfhRzUkk58ITAwywlIpJdR640oD-J2YYnM5yXtFRy3whz4IQX0kF6619Jg8l6kPf2syqM8KtbgdT9exMxjY2ej30/s200/100_7877.jpg)
1Tb curry powder (I used McCormick brand or us madras)
1 tsp cumin powder
1/2 tsp red chili powder (or to taste)
1 can coconut milk
1-2 Tbs canola oil
1/4 tsp cinnamon
1/8 tsp grated fresh nutmeg
salt and black pepper to taste
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDM74tHa9GA9DWgpEffb-Oq6lqgU6cVa5IPCNh3UnJFknxPo4kBjo5UE-euKe9zm07SjIfUBh4gHOJgCPT_Eeeg3jhgioqCS_UAY44kpQwpn_zCRhthNEg1gJ19p_m2AnyrGTyXBeCcw/s200/100_7868.jpg)
Cut the butternut squash in half. Then peel off the skin with a vegetable peeler. Remove and discard all the seeds.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxJNTKxF0ryPbIauVpGP4oShgJk7ApyjljSgutTPpXNQk90imRk2KNeJSMWqq4oXyIcEislyQUMP34OPf0qwY59yjSUnMkB3b5bXEdev2k9rPf5hNTmCUcKYY_LdVXs9S1o3MMjrL3Hw/s200/100_7870.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDRdjBO-orKm5IFUhHOnmgWkmXQ_IuTB_66_9r7G9EmIihc1ZBDMqlf1aQMV-C3zF1U1xRHogu-m_gsZ44CNVM1OQ9yW3AgbeAYfwIvq0wg1oI3Q0PJ1J-S9IKZ0WOZQQB6-xL0BSZ5E/s200/100_7872.jpg)
Diced into small pieces. Chop onion and prepare ginger and garlic. In a large soup pot, heat canola oil and saute onion with a little salt for 2-3 minutes. Then saute ginger and garlic for a minute.
Next add curry powder, cumin powder, cinnamon powder and nutmeg. Saute spices in oil with onions for 30 seconds. Add 8 cups of water to pot.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VgqyUOdZE34n4cQy8J2w0S2Eiy49BR8qgZFylIXZtUQOgC7bnWoHzcxojnNc_LHItRYhzl_-7qRQo60Za0Jzyt0rmtdZQ-Uk3EmohrlfDJisYvikHjuR7nWIgu-_T57_NtRCSLqBZp8/s200/100_7881.jpg)
Mix the miso paste with some of the water from the soup pot until smooth. Add to pot with the whites of scallions. Boil for 20-25 minutes until squash is tender.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFMdI0mlHokqbpMZR18RawluP01czX0h90-6l024b6J8gKkM3j6TzOovIAubmaQo8Pq4ED1UHgzEH_8Z1mZM7nAZjKN4thv1D1bqnQis2ePubEUnaG3eezKEJckawHC6OJzEa-2nCRgo/s200/100_7886.jpg)
Blend smooth with blender or immersion blender. Add coconut milk and stir well. Flavor with 1-2 tsp lime juice. Serve with more lime as garnish. Enjoy.
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