Miso Butternut Squash Soup

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Miso Butternut Squash Soup

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My Miso Butternut Squash Soup has definitely got me through the cold evenings that 2019 has brought along. Super creamy, super satisfying and contains so many cold-fighting ingredients. It’s a powerhouse of protein too. Whip it up in 45 mins! Xx


Serves 2 Ready in 45 minutes Good For , , , , ,

Directions

Pop the onion, oil and garlic in a pan sauté for 5 mins until golden. Add the squash and ginger an stir well. Then pour over the squash, coconut milk and stock.

Simmer for 30 mins then blend and add the miso, vinegar and half the chilli.

To make the maple tofu heat a pan to a high heat add the maple then place the tofu on top and cook each side for 2 mins until golden.

Serve together with yogurt, herbs and the rest of the chilli flakes.

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