Roasted Squash Soup with Carrots, Miso and Porcini
If you're looking for a soup that's as easy to make as it is healthy, this Roasted Butternut Squash Soup has you covered. Not only is this dish incredibly flavourful, but it’s also packed with nutrients and entirely plant-based. It’s super simple to make: chop, roast, blend, and enjoy! With minimal effort and big flavor, it’s an easy way to whip up a satisfying, wholesome meal.
Equipment
- 1 Roasting tray
- 1 blender
Ingredients
- 1 Butternut Squash around 1 kg
- 1 Red medium Onion
- 2 Carrots
- 4-6 cloves of Garlic
- 1/2 Tbsp of Olive Oil optional
- 1-2 Tbsp of Miso paste
- 3-5 gr of dry Porcini Mushrooms
- 1/2 tsp of freshly cracked Black Pepper
- 1/4 tsp of Turmeric
- 1/4 tsp of freshly grated Nutmeg
- 1 pinch of Cayenne pepper optional
- 800 ml of the water from the dry Porcini more if needed
Topping/Garnish (optional)
- 1 tsp of roasted Pumpkin seeds
- 1 tsp of Sunflower seeds
- 1 Tbsp of chopped Coriander or Parsley
- 1 Tbsp of Yogurt Sour cream or Oat cream
Instructions
- Prepare the Butternut Squash.Thoroughly wash the squash under running water to remove any dirt. If the squash is hard to cut, microwave it for 1 minute to soften it slightly. Place it on a stable surface and, using a sharp knife, carefully slice it lengthwise down the middle. Scoop out the seeds and stringy pulp with a spoon.
- Prepare the Carrots.Preheat the oven to 180°C (355°F) with the fan on. Wash the carrots thoroughly under running water. Slice them lengthwise in half, then cut them into halves or quarters, depending on their size, to ensure even roasting.
- Prepare the Onion and Garlic.Halve the red onion, peel it, and slice it into thin half-moons (around 12 slices). For the garlic cloves, simply trim off the ends—there’s no need to peel them for roasting.
- Season and Roast.Arrange the deseeded squash, sliced carrots, and onion half-moons on a baking tray. Place the garlic cloves inside the hollow of the squash. Drizzle with 1/2 tablespoon of olive oil and season with black pepper to taste. Flip the squash flesh-side down, ensuring the garlic stays in place. Roast in the oven for 40–50 minutes.
- Prepare the Porcini Broth.While the vegetables are roasting, pour 1 liter of boiling water over the dried porcini mushrooms in a bowl. Let them soak for at least 30 minutes to release their rich, earthy flavour.
- Remove the Onions.Halfway through baking (around 20 minutes), or once the red onions turn golden brown, remove them from the oven. Onions cook faster than the other vegetables and can burn easily, so keep a close eye on them.
- Scooping Butternut Squash Flesh.Allow the roasted butternut squash to cool slightly, then use a spoon to scoop the soft flesh away from the skin. Discard the skin and set the flesh aside for blending.
- Blend.Transfer the roasted butternut squash flesh, onions, carrots, miso paste, and spices into a blender. Squeeze the roasted garlic cloves out of their peels and add them to the blender. Pour in half of the porcini mushroom soaking liquid and blend until smooth and creamy.
- Adjust Thickness and Serve.If your blender is large enough and the soup has reached your desired thickness, you can serve it directly from the blender jar. Otherwise, pour the soup into a pot and add more stock until it reaches your preferred consistency. Stir in grated nutmeg, taste, and adjust the seasoning as needed before serving.
Notes
It keeps well in the fridge for 4–5 days and can be frozen for up to 4 months.
If you don’t have dried porcini mushrooms, simply substitute with vegetable stock or water.