Hello! Kelsey here chiming in from Happyolks.com. I’ve got soup on the mind as the the weather fades and leaves line the streets. It’s sweater weather, as they say. Soup weather too.
There is nothing more satisfying on a crisp autumn day that a bowl of warm soup and a glass of wine with friends, am I right? Today I’m sharing a recipe for Miso Butternut Squash that pairs perfectly with K-J AVANT Chardonnay. A familiar classic is elevated with a hint of umami from the miso (a traditional Japanese seasoning/paste produced by fermenting soybeans with salt and the fungus Aspergillus oryzae and sometimes rice, barley, or other ingredients). I think Miso makes everything it touches a bit more special.
- 3 lbs butternut squash, peeled, seeded, and cubed
- 4 sweet onions (Vidalia or Walla Walla)
- 1 Honeycrisp apple, sliced, skins on
- 2 Tbsp minced fresh thyme
- 4 Tbsp olive oil, divided
- 1 Tsp minced garlic
- ½ cup unsalted butter
- 3 heaping Tbsp brown rice miso paste
- 4½ cups vegetable or chicken broth
- (optional for garnish)
- chives, chopped
- micro basil
- your favorite hot sauce
- Preheat the oven for 400.’ Toss prepared squash cubes in 2 tablespoons olive oil. Bake for 20-30 minutes until just starting to brown around the edges.
- In a heavy, large pot over medium-high heat, combine onions and 2 tablespoons olive oil to caramelize. When onions begin to brown, add thyme, apple, garlic, and half of the butter. Continue to simmer, stirring frequently. After 10-15 minutes stir in miso paste. Mixture will be sticky and clumpy for a bit. Add roasted butternut squash. Stir again. Pour in a bit of the broth to deglaze, then add the rest of the broth. Add a dash of salt and pepper. Simmer over medium-low heat, covered, for 20-25 minutes.
- Puree in batches in a high powered blender. Thin as needed with filtered water. Transfer pureed soup to a serving vessel. Garnish with chives, micro basil, and hot sauce as desired.
- Add the second portion of butter after the soup has been pureed.