This soup is super-simple, yet so very delicious. The soft, sweet, roasted flesh of the acorn squash is beautifully balanced with the salty umami of the miso paste.
Add soft, roasted garlic cloves, a little kick of chilli, and some earthy thyme, and you're onto a real winner. I know there are a lot of squash soup recipes out there – but please trust me that this is only one you need!
1 acorn squash, cut in half lengthways and deseeded
2 tbsp olive oil
1 tsp sea salt
½ tsp chilli flakes
A few sprigs of thyme
6 cloves garlic, skins on, lightly crushed
1 heaped tbsp white miso paste (fresh, ideally)
300-500ml vegetable stock
Thyme sprigs, leaves picked
Vegan feta (optional)
Chopped hazelnuts (optional)
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