Red Miso & Chilli in Butternut Squash Soup

Serves 4

We’ve taken a velvety butternut squash soup recipe and enriched it with the bold kick of Mizkan Red Miso & Chilli cooking paste to give you maximum flavour and comfort with minimal effort.

Made using Red Miso & Chilli Cooking Paste
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  • 1 small onion, diced
  • 4 tbsp vegetable oil
  • 1 large butternut squash, peeled and chunked
  • 1 tsp tomato purée
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 thumb-sized piece fresh ginger, grated
  • 1 x 400ml tin coconut milk
  • 400ml vegetable stock
  • 4 tbsp Mizkan Red Miso & Chilli Cooking Paste
  1. Preheat oven to 200°C.
  2. Toss butternut squash with 2 tbsp oil, turmeric, and cumin; season well.
  3. Roast until soft and caramelised (about 30 minutes).
  4. Meanwhile, sauté onion in remaining oil until soft, then add ginger and Mizkan Red Miso & Chilli paste. Cook until fragrant.
  5. Add roasted squash and coconut milk to the pot.
  6. Blend until smooth, adding stock gradually to reach desired consistency.
  7. Serve hot, topped with fresh chilli and spring onions.

Ingredients

  • 1 small onion, diced
  • 4 tbsp vegetable oil
  • 1 large butternut squash, peeled and chunked
  • 1 tsp tomato purée
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 thumb-sized piece fresh ginger, grated
  • 1 x 400ml tin coconut milk
  • 400ml vegetable stock
  • 4 tbsp Mizkan Red Miso & Chilli Cooking Paste
Made using Red Miso & Chilli Cooking Paste
Shop on Ocado

Method

  1. Preheat oven to 200°C.
  2. Toss butternut squash with 2 tbsp oil, turmeric, and cumin; season well.
  3. Roast until soft and caramelised (about 30 minutes).
  4. Meanwhile, sauté onion in remaining oil until soft, then add ginger and Mizkan Red Miso & Chilli paste. Cook until fragrant.
  5. Add roasted squash and coconut milk to the pot.
  6. Blend until smooth, adding stock gradually to reach desired consistency.
  7. Serve hot, topped with fresh chilli and spring onions.