Tuesday, January 17, 2012

Vegan Roasted Butternut Squash Soup with Ginger & Miso

I just made the most amazing soup. It's dairy-free, easy to make and delicious. The ginger gives the soup a little spice and the miso makes the flavor more interesting that your average butternut squash soup. This soup is also really good for you!  Butternut squash is full of antioxidants and vitamins (and especially high in vitamin A). Ginger is known to aid in digestion and miso is quite high in vitamin K.

Ingredients:
  • 2 tbsp olive oil
  • 1-2 inches of ginger chopped (depending on your preference)
  • 1 onion chopped
  • 1 butternut squash chopped and roasted (I bought 2 lbs of pre-chopped squash because I find it very tough to cut!)
  • 3 cloves of garlic minced
  • 4 tbsp organic miso (note: miso can be high in sodium. They do sell lower sodium versions - so if you are someone that needs to watch your intake, please keep this in mind. Also, miso contains soy, so I recommend you buy organic to ensure you avoid GMO soy)
  • 1 carton of veggie broth (note: broths and soups can also be high in sodium - buy a lower sodium version if necessary)
  • 3/4 cup unsweetened almond milk
  • Salt & pepper
Method:
  1. Pre-heat oven to 400 degrees. Chop butternut squash place on a cookie sheet over parchment paper and lightly salt and pepper. Roast for 30 - 40 minutes (you'll know it's done when the squash gets relatively soft)
  2. On medium heat, add oil to large soup pot. Add chopped onion and minced garlic. Cook for a few minutes.
  3. Add chopped ginger.
  4. Add roasted squash and miso. Cook a few more minutes and then add the vegetable broth.
  5. Bring soup to a boil then cover, turn the burner down to a low temperature and let the soup simmer for about 30 minutes.
  6. Turn off the burner, add the almond milk, salt & pepper and use an immersion blender to blend until smooth.
  7. Enjoy!