Anti-Inflammatory Miso Squash Soup
Anti-Inflammatory Miso Squash Soup
Ingredients
- 1 acorn squash, halved and seeded (or butternut squash)
- 2 tablespoons avocado oil
- 1 shallot, large, finely chopped
- 1 carrot, medium, peeled and chopped
- 1 celery stalk, chopped
- 3 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1 cup water
- 1/4 cup miso paste, white or yellow
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Place the halved squash cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is very tender when pierced with a fork.
⏱️ 35 min•🌡️ 400
- 2
While the squash is roasting, heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped shallot, carrot, and celery. Sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 3
Add the minced garlic, grated ginger, ground turmeric, and chili powder to the pot. Sauté for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 4
Once the squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed vegetables. Discard the skin.
⏱️ 5 min
- 5
Pour in the vegetable broth and water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Remove the pot from the heat. Stir in the miso paste until it is fully dissolved. Do not boil the soup after adding miso, as high heat can diminish its beneficial enzymes.
⏱️ 2 min
- 7
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until the soup is completely smooth and creamy. Season with salt and black pepper to taste.
⏱️ 4 min
- 8
Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Anti-Inflammatory Miso Squash Soup
- 1 acorn squash, halved and seeded (or butternut squash)
- 2 tablespoons avocado oil
- 1 shallot, large, finely chopped
- 1 carrot, medium, peeled and chopped
- 1 celery stalk, chopped
- 3 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1 cup water
- 1/4 cup miso paste, white or yellow
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Place the halved squash cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is very tender when pierced with a fork.
⏱️ 35 min•🌡️ 400 - 2
While the squash is roasting, heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped shallot, carrot, and celery. Sauté for 5-7 minutes, until softened.
⏱️ 7 min - 3
Add the minced garlic, grated ginger, ground turmeric, and chili powder to the pot. Sauté for another 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 4
Once the squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed vegetables. Discard the skin.
⏱️ 5 min - 5
Pour in the vegetable broth and water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Remove the pot from the heat. Stir in the miso paste until it is fully dissolved. Do not boil the soup after adding miso, as high heat can diminish its beneficial enzymes.
⏱️ 2 min - 7
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until the soup is completely smooth and creamy. Season with salt and black pepper to taste.
⏱️ 4 min - 8
Serve hot and enjoy!
⏱️ 1 min