Miso Sage Butternut Squash Soup

This velvety soup gets its creamy texture from our Butternut Squash Puree. The butternut squash is picked at the peak of ripeness and then slowly roasted for a deep, autumnal flavor.

Ingredients:

  • 4 Tbs. (1/2 stick/60 g) butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. minced ginger
  • 8 sage leaves, minced
  • 2 Tbs. mild white miso paste
  • 1 jar Williams Sonoma Butternut Squash Puree
  • 1 cup (250 ml) chicken broth
  • Kosher salt and freshly ground pepper

Directions:

In a large saucepan over medium heat, warm the butter. Add the onion and sauté until translucent, about 7 minutes. Add the garlic, ginger and sage and cook for 30 seconds. Add the miso paste and cook for 1 minute. Add the puree, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes. Using an immersion blender, blend the soup until smooth. Serve hot. Serves 4 to 6.