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  • 2人份
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1 butternut squash, weighing approximately 1kg
1 onion, medium
4 garlic cloves
500ml water, or vegetable stock
3 tbsp unsalted butter, organic, softened
3 tbsp white miso
1 tbsp groundnut oil
a pinch of salt
freshly ground black pepper

to serve:
fresh coriander
sourdough bread, crusty, thickly sliced


  1. Peel, deseed, and dice the butternut squash into small, roughly even pieces. You should get slightly more than 2 cups of squash. Peel and finely chop the onion and garlic.
  2. Heat the groundnut oil along with 1 tablespoon of butter in a large heavy-based pot. Add the chopped onions and garlic, frying till lightly browned and fragrant.
  3. Add the chopped butternut squash, along with the vegetable stock. Bring to a boil, before lowering the heat and letting it simmer for 15 minutes, or until the butternut squash is very tender.
  4. Meanwhile, in a bowl, stir 1 tablespoon of the miso and a generous grinding of black pepper into the softened butter, making sure to really beat the miso into the butter with a fork. Set aside, covered.
  5. When the butternut squash is cooked and tender, turn the heat off. Ladle a scoop of hot stock into a bowl and stir in the other 2 tablespoons of miso till well mixed. Pour the miso solution back into the soup and stir to combine.
  6. Mash the soup just a little with a wooden spoon to thicken the soup. Taste and adjust seasoning with salt and pepper.
  7. Dish out into bowls and top with miso butter, letting it melt from the heat of the soup. Finish with a fresh grinding of black pepper and a sprinkle of coriander. Serve with thick slices of crusty sourdough bread and make sure to mop up every last bit of soup.