Infused with Asian-inspired flavors, this roasted butternut squash soup is finished with cream and lime. It’s a comforting soup that’s perfect for chilly fall days.
Recipe tags: vegetable base, easy difficulty, lunch, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | white miso paste |
| 2 tbsp | unsalted butter, melted |
| 1 tbsp | liquid honey |
| 4 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 4 cups | cubed butternut squash |
| 2 cups | cubed sweet potato |
| 1 cup | coarsely chopped leeks |
| 4 cloves | garlic (whole) |
| 1 tbsp | minced fresh gingerroot |
| 1 cup | heavy or whipping (35%) cream |
| 1 tbsp | lime juice |
| 1 tbsp | sesame oil |
| 2 | green onions, thinly sliced |
| 0¼ cup | fresh cilantro leaves |
| 0¼ cup | chili crisp |
| 4 tsp | toasted sesame seeds |
Directions
Preheat oven to 425°F
In large bowl, whisk together miso, melted butter, honey and 1 tsp Seasoned Vegetable Base. Add butternut squash, sweet potato, leeks, garlic and ginger. Arrange on parchment paper–lined baking sheet in single layer.
Bake for 20 to 25 minutes or until squash and sweet potatoes are starting to brown and are fork-tender. Let cool slightly.
Transfer roasted squash mixture to blender. Add 3 cups water and remaining Seasoned Vegetable Base; purée until smooth.
Transfer squash mixture to large saucepan and bring to a boil. Reduce heat to medium-low. Cook at a simmer for 8 to 10 minutes or until flavors are married.
Stir in cream; bring back to a boil. Finish with lime juice and sesame oil.
Ladle soup into bowls and garnish with green onions, cilantro, chili crisp and sesame seeds.
Tip: Substitute butternut squash with pumpkin for a variation.
