GINGER MISO BUTTERNUT SQUASH SOUP WITH ROASTED APPLES

This is a wonderful soup to celebrate the arrival of fall, when squash starts to appear at the farmers’ markets, and the apples are perfect for picking. If you don’t have butternut squash, any kind of squash with a hard skin would work. The umami kick from the miso and the crunchy sweetness of the apples create a sophisticated harmony of flavors for such a simple soup. You can serve this with or without the apples, but I love the additional pop of texture and flavor they give

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Place the butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the squash for 30 to 35 minutes, until tender. Remove and cool until you’re able to handle the squash. Using a spoon, scoop the flesh from the skin and discard the skin, or save it to make vegetable broth. Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the onion and cook for about 10 minutes, until soft and just starting to brown. Add the ginger and garlic and cook for about 2 minutes, just enough to release their flavor. Add the apple cider vinegar, and deglaze by cooking for a minute or two until the vinegar has evaporated, while scraping any bits that are sticking to the bottom of the pan. Add the squash, and stir to coat it with the ginger-onion mixture. In a small bowl, dissolve the miso in 1 cup of water. Add the miso broth and the remaining water to the pot. Give it a good stir, add the red pepper flakes (if using), and allow the mixture to simmer over medium-low heat (do not bring to a boil). Cook for 10 to 15 minutes to allow the flavors to develop. While the soup is simmering, roast the apples. Lower the oven temperature to 375°F. Place the apples on a baking sheet in one layer, so they are all touching the pan, and drizzle with the grapeseed oil. Bake for 15 to 20 minutes, until the apples are browned and crisp. Be sure to keep a close eye on them, because they can quickly turn from brown to burnt. Set aside until you’re ready to serve. Puree the soup. Puree only half if you want to leave a little texture, or puree it all if you prefer a smooth soup. Use an immersion blender or pour the desired amount into a blender, and blend until you have the texture you desire. Add it back to the remaining soup in the pot and stir. Ladle the soup into individual bowls, add the fried apples on top, and serve. This will keep for a few days in an airtight container in the fridge.