Miso Roasted Butternut Squash Soup with Black Garlic and Nettled Onions

The snow is sticking to the ground which means that it’s officially soup season!! Lately I’ve been obsessed with all things squash and blending it into all the soups I make (which is a lot right now). This soup is going to be a household favorite this winter, I can feel it. Digestion tends to slow during the colder months, so I tend to turn to extra supplements such as the Pre + Probiotic from Rae Wellness. The extra digestive boost I get is necessary for me during winter, and makes a perfect pairing with this soup.

Ingredients

1 large butternut squash, halved lengthwise with seeds removed
2-3 cloves black garlic
1 large yellow onion, rough chopped
½ cup dried nettles
1 tablespoon miso paste
1 tablespoon maple syrup or honey
1 14 ounce can full fat coconut milk
2 cups veggie or mushroom broth
2 tablespoons cooking oil or melted butter
1 tablespoon red pepper flakes
1 teaspoon dried or fresh thyme
Salt and pepper to taste

Preheat the oven to 400˚F. Place the halved squash in a large baking dish or baking sheet. In a small bowl, mix the miso paste, and maple syrup/honey into the melted butter or cooking oil using a fork or a small whisk. Stir until incorporated, then brush onto the “meat” of the butternut squash. Season with desired amount of salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender enough to pierce with a fork. 

While the squash is roasting, place onions and ½ cup of broth in a large pot over medium heat. After 5 minutes of cooking the onions, add the nettles, thyme and season with salt and pepper. Continue cooking for another 10 minutes, or until the onions are soft and translucent. Add the coconut milk, black garlic, pepper, and remaining broth and turn heat to low. Stir well, then cover the pot and reduce heat to low, allowing the soup to simmer until the squash is ready to be added. 

Once the squash is ready, remove from the oven. Using a spoon, gently remove the squash meat from the skin. (You can either let it cool in the fridge for a few minutes, or use a towel to protect your hand from the heat.) Place the squash into the pot, and discard skins. Using an immersion blender or Vitamix, blend the soup until smooth. Season with salt and pepper. Serve warm with sesame seeds, fresh herbs and yogurt. 

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