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Asian Fusion Butternut Squash Soup Plated

Asian Fusion Butternut Squash Soup

Flavors of East Asia infuse this traditional cold weather soup for a delectable delight!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Dinner, Lunch, Main Course, Soup, Supper
Cuisine Asian Fusion, East Asian
Servings 6
Calories 252 kcal

Equipment

  • Stock Pot, Large Sauce Pan, or Dutch Oven

Ingredients
  

  • 1 Butternut Squash, halved, roasted, and then cubed
  • 4 tbsp. Extra Virgin Olive Oil, divided
  • Salt and Pepper, to taste For both squash roasting and soup
  • 1 Red Bell Pepper, diced
  • 1½ tbsp. Better than Bouillon Vegetable Base or use Vegetable Stock
  • 1 Quart Water If using stock disregard
  • ½ cup Red Onion, sliced or diced
  • 1 Sweet Onion, sliced or diced
  • 2 cloves Garlic, minced Ground into a paste with ginger
  • 1 tbsp. Fresh Ginger, grated Ground into a paste with garlic
  • 2 tbsp. White Miso Paste
  • 1 tbsp. Lime Juice, fresh squeezed Approx. ½ lime
  • 1 tbsp. Gochujang Chili Paste
  • 1 can Lite Coconut Milk
  • 1 Green onion, sliced

Instructions
 

  • Preheat the oven to 375°F. Cut the butternut squash vertically down the center. Scoop out the seeds (we like to save these for roasting!)
  • Place cut side up on cookie sheet lined with parchment paper or lightly greased foil. Drizzle with half the olive oil and rub into the flesh of the squash. Sprinkle with salt and pepper and bake for 45 minutes, or until fork tender. Remove from the oven and allow to cool. Scoop out and cube.
  • In a saucepan heat water to a simmer and add Better than Bouillon Vegetable Base (or use Vegetable Stock).
  • Meanwhile, heat the rest of the oil over medium heat in your soup pot of choice. Toss in red peppers and saute for 2 minutes. Add the sweet onion and saute for another 2 minutes. Add the red onion and garlic/ginger paste and saute for another 2 minutes (see a theme here?!).
    Asian Fusion Butternut Squash Soup Veggies Saute
  • When vegetable stock is simmering add in miso paste, gochujang, and lime juice. Stir until solid ingredients are dissolved. Stir this mixture into the soup pot where the base has been cooking. Stir and cook for 3 - 5 minutes.
  • Add in the butternut squash, bring to a low boil and reduce to a simmer for 15 minutes.
  • Stir in the coconut milk. Run an immersion blender through the pot until smooth (alternatively, transfer soup carefully to a blender and blend until smooth).
  • Plate and top with green onions.
    Asian Fusion Butternut Squash Soup Plated
Keyword Asian Fusion, Butternut Squash, Under 500 Calories