Japanese Flavored Butternut Squash Soup

By Hidemi
July 30, 2018
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Author Notes: Butternut squash soup cooked with Japanese dashi which is cooked with kombu and katsuobushi, and seasoned with miso, soy sauce, sugar and a little bit of togarashi for umami kick. Dashi has tons of umami and makes so delicious soup. I added butternut squash to make this soup mild and creamy. If you like a little bit spiciness, add togarashi (Japanese chili) which also has lots of umami. To serve, add sesame seeds, scallions and sesame oil for more flavor but those don’t overwhelm the soup. Hidemi

Serves: 2-3
Prep time: 1 min
Cook time: 20 min

  • 1 piece Kombu, 2- inches x 2-inches
  • 2 cups Water
  • 1/2 cup Bonito flakes (katsuobushi)
  • 2/3 cup Mashed butternut squash
  • 1 tablespoon White miso
  • 1/2 teaspoon Soy sauce
  • 1/4 teaspoon Sugar
  • 1/8 teaspoon Togarashi (optional)
  • Sesame oil, minced scallions and sesame seeds for serving
  1. Make broth. Clean the kombu with a damp cloth or paper towel but leave the white powdery substance. In a saucepan, put water and kombu. Turn on the heat to medium. When the water just starts to boil, remove kombu (discard) then add bonito flakes to the saucepan. Simmer for 2-3 minutes. Turn off the heat and leave the bonito flakes to steep until the bonito flakes sinks to the bottom of the saucepan.
  2. Strain the bonito flakes from the broth into a bowl. Measure 1 and 1/2 cups of the broth (reserve the rest if remained for another use) and pour into a blender.
  3. Add butternut squash, soy sauce and sugar to the blender. Puree until smooth.
  4. Transfer the mixture into the saucepan. Bring to a simmer. Simmer stirring occasionally for 2-3 minutes.
  5. Take about 1/4 cup of the soup out of the saucepan and put into a small bowl. Add miso to the bowl. Stir to dissolve miso then put the miso mixture into the saucepan and stir to combine.
  6. Raddle the soup into each serving bowl. Add togarashi if you use. Sprinkle with sesame seeds and scallions, and drizzle sesame oil over the top.

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