I have been raised with a hearty butternut squash soup in my yearly winter rotation. More or less it’s the same every year, maybe a green apple snuck in, or some leeks, but this recipe, right here will surely amaze you. It takes your beloved squash soup and gives it a healthy and Asian-infused vibe, with the nourishing kombu broth, creamy coconut milk drizzle, and salty miso underlayer. This can also be served over a hearty bowl of buckwheat noodles or brown rice.

It all starts with a roasted squash…

The Ingredients

Miso- In TCM, miso is considered a valuable and nourishing food with a variety of health benefits. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus) and often other ingredients like rice or barley. Miso is regarded as a yang-invigorating food, which means it can help warm and energize the body. It is believed to support the Spleen and Stomach, aiding in digestion and assimilation of nutrients. Miso is also considered beneficial for the Kidneys and can be used to tonify yin, helping to balance the body's internal energies. The fermentation process of miso results in the production of probiotics, which can contribute to gut health and support the body's immune system. It adds a delicious salty and tonifying aspect to this soup.
Butternut squash- Butternut squash is considered slightly warming, making it able to help circulate blood, disperse cold, clear dampness, and resolve phlegm. Butternut squash has a sweet and slightly warming quality, making it beneficial for nourishing the Spleen and Stomach meridians. This gentle warmth helps to support the digestive system and promote the smooth flow of Qi. Additionally, butternut squash is rich in nutrients, including beta-carotene, vitamins, and minerals, contributing to its overall nourishing and tonifying effects on the body.
Coconut milk- Considered neutral in temperature, this delicious addition adds a creamy consistency to the soup, bursting with essential nutrients such as vitamins C, E, and B-complex, along with minerals like iron and magnesium. The goodness of medium-chain triglycerides (MCTs), offers a nourishing source of healthy fats, promoting a heart-healthy lifestyle and potentially aiding in weight management. Coconut milk boasts lauric acid, recognized for its immune-boosting and antimicrobial properties. Enrich your diet with this hydrating elixir, perfect for those seeking a dairy-free alternative with a touch of tropical flair.
Kombu- Kombu is a nutrient-dense sea vegetable loaded with essential minerals. Its unique flavor profile enhances broths, stews, and sauces, adding depth and complexity to your dishes. To prepare- rinse the kombu, and wipe lightly with a clean damp cloth. Do not try to remove the white minerals on the surface, these are glutamic salts that add to the rich flavor. Kombu does not need to be soaked to use like some other seaweeds.

Butternut Miso Soup

Ingredients

1 cup Yellow Split Peas

6 cups veg. broth
1 piece Kombu, about 5", soaked
1/2 onion, sliced
2 carrots, chopped
1 butternut squash (pureed or diced)
2 tsp. white miso paste
1 can of coconut milk
Toppings: parsley, black pepper black sesame

Procedure

Preheat the oven to 400 degrees Fahrenheit. Cut the squash lengthwise, and place upside down in a baking dish, Add 1" of water, and bake for 45 minutes, or until soft. Allow to cool, remove the seeds, and scoop the flesh into a food processor, and blend until smooth.
Meanwhile, rinse the peas, place them into a pot with soaked kombu and broth, bring this to a boil, and reduce to a simmer. Cook for 30 minutes.
Add more broth or water as needed. Add onion, carrots, and squash puree. Simmer veggies until tender.
Spoon out some of the broth into a cup, stir in the miso, dissolve for five minutes, and add back into the pot. Season with salt to taste.
Using an immersion blender, blend until smooth.
Drizzle with ample coconut milk.
Serve warm, topped with black pepper, black sesame, and minced parsley.