# What you need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, peeled and grated
→ Broth & Seasonings
05 - 4 cups low-sodium vegetable broth
06 - 2 tablespoons white miso paste
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
→ Garnish
10 - 2 tablespoons coconut cream or sour cream
11 - 1 tablespoon chopped chives or scallions
12 - Toasted sesame seeds
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss cubed butternut squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 30-35 minutes, turning halfway through, until tender and caramelized.
02 - In a large pot, heat the remaining 1/2 tablespoon olive oil over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 4-5 minutes until the onion is soft and fragrant.
03 - Add the roasted squash to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes.
04 - Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth and creamy, or transfer in batches to a countertop blender.
05 - In a small bowl, mix miso paste with a ladleful of hot soup liquid until smooth. Stir this mixture back into the soup.
06 - Taste and adjust seasoning with additional salt or pepper as needed. Gently reheat if necessary, avoiding boiling after miso addition.
07 - Ladle soup into bowls. Top with coconut cream, chopped chives, and toasted sesame seeds if desired.
