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Kabocha Squash Soup with Miso and Maple

Isabelle Boucher (Crumb)
  • 55 minutes
  • Serves 4

INGREDIENTS

1

cut into cubes 4 cups diced kabocha squash

2 cloves

Garlic

1 tbsp

Ginger, fresh

1

Green onion

1/2 cup

Red onion

6 cups

Water or chicken stock

1 tbsp

Gochujang paste

1 tbsp

Lime juice, fresh

2 tbsp

Maple syrup

2 tbsp

White miso paste

1/2 tsp

Black pepper, fresh ground

1 tsp

Kosher salt

3 tbsp

Olive oil