Squash, sweet potato & miso soup

Ingredients

For 2 portions

• Onion1 onion (150 g)
• Olive oil20 ml
• Garlic2 cloves (10 g)
• Vegetable stock660 ml
• Butternut squash600 g
• Sweet potato200 g
• Fresh thyme3 g
• White miso20 g
• Sea salt3 g
• Black pepper2 g
• Pumpkin seeds20 g

Method

1. 1

   Prepare your ingredients: onion — peel and dice; garlic — peel and crush or finely slice; vegetable stock — make up from a stock cube or pot, or use homemade; butternut squash — peel, deseed and cut into 2 cm cubes; sweet potato — peel and cut into 2 cm cubes; fresh thyme — strip leaves from 4–5 sprigs; white miso — loosen with a little hot stock; pumpkin seeds — toast in a dry pan for 3 minutes.

2. 2

   Warm the olive oil in a large pan over a medium-low heat and soften the onion with a pinch of salt for 8–10 minutes, without colouring.

3. 3

   Add the garlic and cook for 1 minute until fragrant.

4. 4

   Add the butternut squash, sweet potato and fresh thyme, then pour in 660 ml hot stock. Bring to the boil, then simmer gently for 20 minutes, stirring occasionally so nothing catches.

5. 5

   Take off the heat and cool for a few minutes. Blend until completely smooth, working in batches if needed and holding the blender lid down with a tea towel.

6. 6

   Off the heat, stir in the white miso (loosen the miso in a ladle of soup first).

7. 7

   Taste and adjust with salt and freshly ground black pepper.

8. 8

   Ladle into warm bowls and finish with the pumpkin seeds and a little olive oil.