Make Ahead

Butternut Squash and Chestnut Miso Soup

November 24, 2014
0 Ratings
  • Serves 6 to 8 people
Author Notes

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. —Yolène Dabreteau - Crème de Citron

What You'll 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)
  1. Preheat the oven to 200ºC. Place the butternut squash pieces and garlic cloves in a large baking tin. Toss with 3 tablespoons of olive oil, season with salt and pepper. Place the dish on the middle shelf of the oven and roast for 30 to 40 minutes, until the butternut squash is tender (check with a skewer). Set aside.
  2. Heat one tablespoon of olive oil in a large soup pot over a medium heat. Add the ginger and shallot and cook until it has softened. Add one litre of the vegetable stock and the white miso paste. Stir well until the miso has dissolved. Add the pieces of roasted butternut squash and the chestnuts. Stir well, turn the heat down a bit and let it simmer for 15 to 20 minutes.
  3. Take off the heat and puree the soup with a hand blender. Add some of the remaining vegetable stock if necessary, depending on how thick you prefer your soup.
  4. Serve the soup with a sprinkle of sesame seeds and thing strips of nori.

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