Roasted Squash Soup
Silky squash blended with white miso and toasted seeds for steady energy.
A supportive soup that holds up for lunch leftovers and low-effort dinners.
Ingredients
- 1 medium squash, cubed
- 1 tbsp olive oil
- 1 onion, sliced
- 3 cups broth
- 1 tbsp white miso
- 2 tbsp pumpkin seeds
- Black pepper to taste
Method
- Roast squash at 425°F with olive oil for 25 minutes.
- Cook onion in a pot until soft, then add broth.
- Add squash and blend until smooth.
- Whisk in miso off heat, top with toasted pumpkin seeds, and serve.