Spicy Miso Buttercup Squash Recipes
MISO-BUTTERNUT SQUASH SOUP
This simple butternut squash soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.
Provided by Rachel Gurjar
Time 55m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
- Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
- Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.
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- Slice the squash into rounds that are ½ - ¾ of an inch thick. Use a small paring knife to cut away the seeds and strings and discard. Place the squash rings on a rimmed baking sheet, drizzle with the oil and salt and toss to combine. Arrange the squash rings in a single layer and roast until tender and lightly golden on both sides, about 30 minutes, flipping the rings over after about 20 minutes.
- In a bowl, whisk together the melted butter with the miso, lemon juice, grated ginger, and water. If the mixture won’t emulsify, add more water by the teaspoon until it will. Strain the miso butter to remove the miso chunks (they taste good but don’t look very appetizing). Taste the miso butter, adding salt or more lemon if you feel it needs it. Keep warm until ready to use, or refrigerate airtight for up to 2 weeks and rewarm as needed, whisking to re-emulsify.
- Place the warm roasted squash on a platter and drizzle with some of the warm miso butter (you’ll have some left over), and sprinkle with the scallions and a few good pinches of togarashi and flaky salt. Serve warm.
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