1 1/2 cups of shredded carrots
1 large butternut squash (skinned, seeded, and cubed)
1 small yellow onion, sliced
1 Tbsp sesame oil
1 Tbsp chopped garlic
2 tsp vegetarian bullion base (I used Better Than Bouillon “No Chicken Base”)
1 cup of water
1 cup of canned coconut milk
1 Tbsp red miso paste
1 tsp fresh grated ginger
1/4 tsp Chinese five spice
Salt and pepper to taste
- To make the task of skinning the butternut squash easier, microwave the squash on high for about 3 minutes. This will make it much easier to skin and cut. After the squash is skinned, cut into cubes of similar size (to ensure even cooking).
- In a medium soup pot, add the sesame oil, sliced onion, garlic, and carrots. Cook on a medium-high heat until soft, and then add the butternut squash, coconut milk, bouillon, water, miso paste, ginger, and the five spice.
- Let the ingredients come to a simmer and put a lid on the pot. Let simmer with the lid for about 15 minutes (or until the squash is soft) and cut the heat.
- Using an immersion blender, blend the contents of the pot until smooth. If you do not have an immersion blender, you can blend the soup in batches, and transfer back into the pot.
- After the soup is blended and smooth, turn heat on low and cook for an additional 10 minutes.
- Serve and garnish with coconut cream, cilantro, sesame oil, and fried ginger slices (optional).