Spicy miso butternut squash soup 辣味噌奶油南瓜湯

Spicy miso butternut squash soup 辣味噌奶油南瓜湯
Yield 2-4 people

Ingredients

• Honeynut squash, 500g, peeled, seeded, and cut into big chunks

• Oil or butter, 1 TBS

• Shallot, 2-3, thinly sliced to get 150g

• Sweet corn, 100g

• Garlic, 4 cloves, peeled and smashed

• Stock, 2 cups

• White miso, 45g 

• Honey, 30g

• Chili bean paste, 15g

• Garnish: fried shallots and cilantro. Optional.

Instructions

1. Preheat the oven to 425F. Place the quash in a baking dish, Coat them with oil and season with salt and pepper. Cover with foil paper. Bake for about 40-50 minutes until tender and soft.

2. Heat the butter or oil in a heavy bottom pot, add in the sliced shallot, saute until opaque. Add in the garlic and sweet corn, stir a little. Add in the roasted squash and broth, bring to a simmer. Add in the white miso until all miso paste is dissolved. Add in the honey and chili bean paste, stir until combine.

3. Transfer the soup and all ingredients to a blender. Carefully blend until smooth- the soup is hot, so be careful of the splash during blending. Divide the soup in individual bowls, garnish with some fried shallots and cilantro if desired. Serve warm.