Butternut Soup with Miso, Ginger and Maple
Ingredients
- 2 cups butternut squash, cubed
- 2 tablespoons white miso
- 2 teaspoons grated ginger
- 2 garlic cloves, minced
- 1–2 tablespoons maple syrup (try smoked maple syrup for an extra flavor dimension)
- Kosher salt and fresh pepper
Instructions
- In a medium saucepan, combine squash, miso, ginger, garlic and just enough water to cover. Simmer, covered, until squash is tender and miso is dissolved. Blend with an immersion blender. Add 1 tablespoon maple syrup, salt and pepper. Taste, add more maple syrup, salt or pepper as needed.
