For this recipe, I made a Red Miso Honeynut Soup topped with black sesame, yogurt, and fresh croutons. Looks fancy but came together SO fast and it's so easy too.
1 honeynut squash or half a butternut squash, cut into 1 inch chunks
½ an onion, cut into chunks
3 cloves garlic
1 teaspoon kosher salt
1 tablespoon red miso
½ cup coconut milk (from a can)
2 cups chicken broth or vegetable broth
Salt & pepper to taste
Preheat oven to 400 degrees.
In a baking sheet lined with parchment paper, add the squash, onion, and garlic. Drizzle some olive oil over it and salt. Mix with your hands and roast it for 15-20 minutes until squash is tender.
In a blender, add the coconut milk, broth, all the cooked veggies, miso paste. Blend it up until it's nice and smooth, then add salt and pepper to taste.
Serve in a bowl and garnish with fresh croutons, a drizzle of yogurt, sesame seeds, and green onions. Enjoy!
*to make fresh croutons, I just tore some bread into small pieces and tossed it in some olive oil. I put it in the oven towards the end of the roasting stage and took it out when I removed the honeynut squash.
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