Get through the coldest months of the year with this soul-warming soup that’s incredibly easy to make. We use butternut squash, but sweet potatoes make a great alternative if you have some laying around. Pairs well with a grilled cheese and cozy pajamas.
- 1 cup red onion
- 2 tablespoons olive oil
- 2 tablespoons ghee or butter
- 2 tablespoons miso paste
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced fresh ginger
- 2 tablespoons sherry vinegar
- 1 butternut squash, peeled, cored, and roughly chopped
- 4 cups Organic Chicken Bone Broth
- ½ cup coconut milk or heavy cream
- Chopped fresh thyme, to garnish
- Drizzle of truffle oil, to garnish
Heat a Dutch oven or stock pot over high heat. Once heated, add the olive oil and red onion. Cook, stirring occasionally, until the onions are beginning to brown, about 5–8 minutes. Add the garlic, ginger, miso paste and butter. Stir to combine; fry until the garlic is beginning to brown, about 2–3 minutes. Add the sherry and stir. Add the butternut squash and bone broth, then cover and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes, or until squash is fork tender. Transfer to a blender and blender on high for 30 seconds. Return to pot over low heat and add heavy cream. Once it reaches a gentle simmer, the soup is done. Ladle into bowls and serve with a drizzle of truffle oil and fresh thyme.