Butternut Squash and Chestnut Miso Soup


A recent trip to Japan and the idea of a Japanese Fall Feast theme with a good friend of mine led to the creation of this recipe. One of the stops in my trip included the little town of Nakatsugawa, world renowned for its kurikinton (little chestnut sweet delicacies). It was really delicious but as much as I enjoyed it, I do prefer chestnuts in savoury dishes. And because it is getting very cold around here, I wanted to make it in a soup with Fall and Japanese flavours.

What you will need

1,200 grams butternut squash (peeled, deseeded and cut in chunks)

6 garlic cloves (peeled)

4 tablespoons light olive oil

salt, pepper

1 shallot (finely chopped)

2 teaspoons freshly grated ginger

2 tablespoons white miso paste (gluten free)

1.2 liters hot vegetable stock (gluten free)

400 grams chestnuts (precooked)

Sesame seeds and thin nori stripes (optional)


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