Miso-Glazed Butternut Squash Soup with Crispy Sage

Name: Miso-Glazed Butternut Squash Soup with Crispy Sage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 2 lbs butternut squash; 2 tbsp olive oil; 2 tbsp miso paste; 3 cups vegetable broth; 1/4 cup fresh sage; 1 tbsp butter; 1/4 tsp salt; 1/8 tsp black pepper

Creamy roasted squash soup enhanced with umami miso and garnished with crunchy fried sage leaves for a comforting vegan dinner.

Cuisine: Asian-inspired

Category: Soups

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

2 lbs butternut squash
2 tbsp olive oil
2 tbsp miso paste
3 cups vegetable broth
1/4 cup fresh sage
1 tbsp butter
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F. Peel and dice 2 lbs butternut squash into 1-inch cubes. Toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast for 25 minutes until tender and slightly caramelized.
Step 2: Transfer roasted squash to a blender. Add 3 cups vegetable broth and blend until completely smooth. Return to a medium pot and simmer over medium-low heat for 5 minutes.
Step 3: Stir in 2 tbsp miso paste until fully dissolved. Heat gently without boiling. Meanwhile, melt 1 tbsp butter in a small skillet over medium heat. Add 1/4 cup fresh sage leaves and fry for 1-2 minutes until crisp and golden. Drain on paper towels and use as garnish.