If you’re like me, you unintentionally hoard squash in wintertime. I was making a meal plan for the week and realized I had like 4 different types of squash lying around. Why? Who knows. I’m a sucker for squash I guess. But what to do with all this squash? Perhaps make a spicy gingery soup 😉

Ingredients

• 2 medium winter squash (I used black futsu and delicata), peeled and diced
• 1 large onion
• 4 garlic cloves
• 3 carrots, roughly chopped
• 2 celery stalks, diced
• 4 cups bone broth / veggie broth
• 3 tbs grated ginger
• 1 tsp red pepper flakes
• 1 tsp sea salt (or to taste)
• 2 tbs miso paste
• 1 tbs rice vinegar
• 1 cup organic cream (sub full fat coconut milk if dairy free)

Directions

1. Chop and peel veggies
2. Sauté onion, garlic, and ginger over medium heat until onions are translucent
3. Add celery, carrot, and squash and sauté for another 5 minutes
4. Add red pepper flakes and sea salt and stir to coat veg – 2 minutes
5. Add broth and bring to a boil. Once boiling, simmer for 25 minutes or until squash is soft
6. Let cool, then transfer in batches to a blender. Blend on high until smooth.
7. Add soup back to pot – add miso paste, vinegar, and cream.
8. Gently simmer for 5 minutes to meld flavors together, ensuring miso paste is fully incorporated
9. Taste and adjust spices as needed – pepper flakes for heat, vinegar for acid, and miso for depth
10. Serve! I topped mine with pickled watermelon radish and cracked pepper