Butternut-Miso Soup with Coconut

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Butternut is such a stereotypical Fall food, but sometimes stereotypes are there for a reason.  Am I right?  Butternut is amazing.  I love it mixed into creamy risotto, embedded in delicate ravioli, roasted with herbs like rosemary or sage, but mostly, I love it in soup.  This recipe is different from the traditional butternut squash soups you see this time of year.  It is made with miso broth, fresh ginger, cayenne and coconut milk.

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The hardest part about making butternut squash soup of any kind is prepping the butternut.  It’s worth it though, I promise.  Get smallish butternuts so you’re not left wrangling a large one, which is more difficult in my experience.  A smaller one will make it easier to slice off both ends, peel, then halve the squash before removing the seeds and cubing the butternut.  It’s a little messy…

P1050201But that’s OK because everything else about this dish is simple.  White miso has a delicate, salty flavor and when you put the paste into simmering water, you’ll instantly think you’re about to make miso soup, which I might do another time.  However, adding the butternut with sauteed onions and fresh spices makes this soup rich and unique.

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