Ginger Miso Kabocha Squash Soup
Ingredients
Scale
- 2 kabocha squash
- 2 Tbsp olive oil
- a sprinkle salt and pepper
- 1 lb. beef stew meat
- 1 Tbsp coconut oil
- 2 garlic cloves, minced
- 1 Tbsp fresh minced ginger
- 2 Tbsp white miso paste
- 3 cups low sodium vegetable stock
- 1/2 cup canned coconut milk
- 2 Tbsp lime juice
- 1 Tbsp soy sauce
Toppings
- coconut milk
- fresh cilantro or parsley
- toasted sesame seeds
Instructions
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
- Cut the kabocha squash in half lengthwise and remove the seeds. Cut each half into 3 large pieces and place them on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes, until the squash is fork tender. Scoop the flesh of the squash away from the skin and set aside for the soup.
- Heat a large pot or dutch oven over medium-high heat then add the stew meat and cook on all sides until brown, around 3-4 minutes. Remove the meat and set aside to add back to the pot later.
- Heat the coconut oil in the pot then add the garlic, ginger and miso paste. Stir for 1 minute, scraping up the bits in the bottom of the pan.
- Add the roasted kabocha squash, vegetable stock, coconut milk, lime juice and soy sauce and stir together. Bring the mixture to a boil then add the browned meat back to the pot, lower the temperature to a simmer and cover the soup. Simmer for 1 hour.
- When the soup is ready and the meat is tender, remove the meat from the pot to shred into small piece and blend the remaining kabocha squash soup with a hand blender. Add the meat back to the pot then serve with a drizzle of coconut milk and a sprinkle of fresh herbs and toasted sesame seeds.