Miso Squash Soup

Soup is one of the best ways to keep your sales up during the winter months 

After all, who can turn down a bowl of hot miso-squash soup on a cold, gloomy day. 

Do you offer soup at your juice bar during the winter? Or do you offer any other hot, seasonal items? Let us know in the comments! 

Here’s What You’ll Need

– 32 oz water or vegetable broth

– 4 tbsp olive oil

– 1 tsp garlic powder

– 1 tbsp ginger, minced

– 1 cup shallot, chopped

– 1/2 cup, celery, diced

– 3/4 cup carrot, diced

– 3 cups butternut squash, peeled, diced

– 2 tbsp, chickpea miso

– 1 tsp turmeric powder

– 1 tsp chili powder

– 1/4 tsp cayenne powder

DIRECTIONS:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Add squash to the sheet with a drizzle of oil and a sprinkle of salt and bake for approximately 45 minutes, until squash is tender. Remove from the oven and set aside.
3. In a large sauce pot, add oil and saute garlic, shallot, ginger on low-medium heat until translucent and fragrant.
4. Stir in spices to coat and continue saute another 4 – 5 minutes. Add more oil as needed.
5. Add broth or water, squash and miso to the pot. Cook until a boil is reached.
6. Transfer in portions to a blender and blend on high until a creamy puree is achieved.
7. Return to a large soup pot and reheat as needed prior to serving.
8. Serve warm and enjoy.

DO YOU NEED HELP WITH RECIPE CREATION FOR YOUR JUICE BAR?

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