Butternut Squash Miso Soup

Directions

1.  Peel, deseed, and chop the butternut squash into small, roughly even pieces. Peel and finely chop the onion and garlic.
2. In a large saucepan, heat 1 tablespoon of groundnut oil along with 1 tablespoon of butter. Add the chopped onions and 4 garlic cloves, frying them until they become browned and fragrant.
3.  Next, add the chopped butternut squash and 500ml of vegetable stock to the pot. Bring it to a boil, then reduce the heat and let it simmer for 15 minutes or until the butternut squash becomes very tender.
4. While the squash is cooking, prepare the miso butter. In a bowl, combine 1 tablespoon of miso and a generous amount of black pepper with 3 tablespoons of softened butter. Use a fork to thoroughly blend the miso into the butter. Cover the miso butter and set it aside.
5. Once the butternut squash is fully cooked and tender, turn off the heat. Take a scoop of the hot stock from the pot and stir in the other 2 tablespoons of miso until well mixed. Pour the miso solution back into the pot and stir to combine.
6. Slightly mash the soup with a wooden spoon to thicken it. Taste the soup and adjust the seasoning with salt and pepper according to your taste.
7.  To serve, ladle the soup into bowls and top each serving with a dollop of miso butter, allowing it to melt from the heat of the soup. Finish by adding a fresh grinding of black pepper and a sprinkle of coriander on top and enjoy!