boy in the band

I just made up this awesome vegan soup and my friend asked me for the recipe so I’m posting it here for your benefit.

1 large (~ 5lb) butternut squash
1 large white or yellow onion
2 cloves garlic
1 sprig thyme
1 sprig rosemary
4 cups water
1tbsp balsamic vinegar
4tbsp shiro miso
1tsp chipotle chili powder
olive oil
salt and pepper to taste

First peel the squash, scoop out the seeds and cut in pieces about 1” square. Lay the pieces out on a baking tray and cover with the herbs, salt, pepper and some olive oil. Roast under the broiler for about 15 minutes. Take a look every 5 minutes or so to make sure the pieces are brown but not burned. If they start getting too dark, move them around. You don’t want to roast it through, just caramelise some of the sugars on the surface.

While the squash is roasting, slice the onion very thinly (I used a mandolin) and peel and crush the garlic. After 15 minutes, remove the squash from the oven and drain the oil into a stock pot. Add another 3-4 tbsp of oil if needed (just enough to cover the bottom of the pot), heat it up and add the onions. Once the onions are soft and translucent, add the garlic, vinegar and chili powder, along with the miso. Stir it around until it’s somewhat smooth, then add the squash and enough water to cover (should be about 4 cups). Let it come to a boil and then turn the heat to low. Simmer for 15-20 minutes, until the squash is tender but not completely falling apart. Add salt to taste.