Butternut Squash Miso, Coconut Milk and Lime Soup

Butternut Squash is a wonderful base to soups. This recipe is an exciting way to present this classic fall ingredient. It is filled with warmth from miso, tangy flavor from lime and creaminess in the coconut milk. Serves 6 generously.


  • Start by taking a double boil steamer with water over medium heat and allow for the water to come to a boil.
  • On a clean cutting board, prepare the butternut squash. Cut the neck part off from the bottom bulb part of the squash. Peel the bulb part, cut in half length-wise and scrape off the seeds and tough fibers. Place the cleaned two-bulb halves, hollow-side down on the steamer and allow to steam and soften for about 30 mins. Now, cut up the neck portion of the butternut squash in ½-inch portions.
  • Heat the sesame oil in a soup pot over medium heat. Add onion, butternut squash and ginger, stir to coat, stirring occasionally, for a few minutes. Add the Aleppo pepper, turmeric, chopped cilantro, and 1 ½ teaspoons of salt. Cook for 3 minutes, stirring occasionally, and then add coconut milk and 3 cups of water. Bring to a boil, lower the heat to a simmer and cook until the squash is tender, about 25 mins.
  • Now going back to the bulb portion of the squash, place the soft, steamed squash into a food processor, add 1 cup of liquid from the soup, puree until a smooth consistency comes. Remove puree from the food processor into the soup. Stir to achieve good consistency. Season with salt, pepper and lime juice.
  • To cook the rice, bring 1 cup of water to a boil. Add ½ cup of Basmati Rice and ¼ teaspoon of salt and bring the back to a boil. Once it comes to a boil, turn the heat down to low, keep it covered until cook about 15 minutes.
  • Just before serving, dilute 2 Tablespoons of Miso with the soup. Mashing it all together until smooth. Then return the miso mixture into the soup and stir. Heat the soup back up just below a boil, continue to stir. Ladle the soup into shallow soup bowls, add a bit of Basmati rice into the center of each bowl and garnish with a sprig of cilantro.

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