Red Kuri squash soup with miso + coconut milk
 
 
Roasted red Kuri squash soup with miso and coconut milk. Dairy-free, Paleo and vegan this soup will warm you up on a cold night!
Author:
Serves: 6
Ingredients
  • 1½ pounds red Kuri squash, peeled, seeded and cut into 1-inch cubes
  • 2 shallots, peeled and cut into quarters
  • 1 tablespoon coconut oil, melted
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon coconut oil
  • 1 clove garlic, finely minced
  • 1-inch piece of fresh ginger, peeled
  • 2 teaspoons apple cider vinegar
  • 1 15-ounce can full-fat coconut milk, divided
  • 3 cups vegetable or chicken stock
  • 2 tablespoons white miso paste
  • ¼ cup chopped roasted cashews
  • 3 tablespoons toasted black sesame seeds
Instructions
  1. Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper. Toss the squash and shallot with the melted coconut oil and red pepper flakes, then season with salt and pepper. Spread the vegetables into a single layer and then roast for 35-45 minutes until the squash is tender and the shallots start to caramelize.
  2. In a large pot heat the remaining teaspoon of coconut oil over medium-low heat. Using a Microplane, grate the ginger into the pot and add the garlic. Cook for 2-3 minutes until the mixture is fragrant but don't let it burn. Add the apple cider vinegar and cook for another minute just to reduce slightly and deglaze the pan. In a small bowl, whisk the coconut milk together to incorporate and then add 1½ cups to the pot, reserving the rest for garnish. Add the squash and vegetable stock and cook the soup for 5-10 minutes to meld the flavors. Working in batches, puree the soup in a high-speed blender until smooth. Add a ladle of the soup back to the pot and whisk the in the miso to make it easier to incorporate. Return the rest of the soup to the pot to warm through. Serve the soup with a swirl of the reserved coconut milk and sprinkle with some cashews and sesame seeds. The soup will keep in the refrigerator for 3-4 days or frozen for up to 3 months.
Recipe by Scaling Back at https://www.scalingbackblog.com/red-kuri-squash-miso-soup/