Log in

…

Log in

Butternut Squash Soup with Miso and Coconut

1/3

Butternut Squash Soup with Miso and Coconut

2/3

Butternut Squash Soup with Miso and Coconut

3/3

Butternut Squash Soup with Miso and Coconut

Prep:20minCook:30min

A savory, spicy butternut squash soup you don't expect, but one you'll want to eat all season long.

Updated at: Thu, 21 Nov 2024 04:51:54 GMT

Nutrition balance score

Good

Glycemic Index

65

Moderate

Glycemic Load

16

Moderate

Nutrition per serving

Calories211.5 kcal (11%)

Total Fat13.2 g (19%)

Carbs24.7 g (10%)

Sugars8.9 g (10%)

Protein4.1 g (8%)

Sodium897.9 mg (45%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsolive oil

4 ½ cupswater

4 tablespoonswhite shiro miso

1 knobginger

peeled and grated

2 ½ teaspoonscumin

½ teaspooncayenne pepper

or slightly more to taste

3 poundbutternut squash

peeled and cut into 1/2-inch cubes

½ cupfull-fat coconut milk

1 teaspoonsalt

plus more to taste

Instructions

↑Support creators by visiting their site 😊

Notes

4 liked

0 disliked

Makes leftovers

Delicious

Easy

Go-to

Spicy

🥶· last year

Makes leftovers

Made it for a potluck. I didn't have any miso so I ended up using a mixture of doenjang and gochujang. Also added a touch of korean red pepper flakes. Made the whole thing spicier overall. Quite good.

Made it for a potluck. I didn't have any miso so I ended up using a mixture of doenjang and gochujang. Also added a touch of korean red pepper flakes. Made the whole thing spicier overall. Quite good.