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 Brunch, Christmas, Girls night in, Lunch, Movie night, Student friendly
1 white onion, diced
1 tbsp of sesame oil
2 cloves of garlic, crushed
1 knob of ginger, grated
1 squash, peeled and cubed
1 can of coconut milk
300 ml of stock
2 tbsp of white miso
1 tbsp of rice wine vinegar
1 tsp of chilli flakes
Yogurt and herbs to serve
Maple tofu:
100g tofu sliced
1 tbsp of maple syrup
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.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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