Miso Butternut Squash Soup

SERVES 2

READY IN 45 MINUTES

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My Miso Butternut Squash Soup has definitely got me through many a cold evening. 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

The Recipe

Ingredients

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

Directions

Pop the onion, oil and garlic in a pan sauté for 5 mins until golden. Add the squash and ginger and 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.