Butternut Squash and Chestnut Miso Soup
Ingredients
- 1,200 grams butternut squash (peeled, deseeded and cut in chunks)
- 6 garlic cloves (peeled)
- 4 tablespoons light olive oil
- salt, pepper
- 1 shallot (finely chopped)
- 2 teaspoons freshly grated ginger
- 2 tablespoons white miso paste (gluten free)
- 1.2 liters hot vegetable stock (gluten free)
- 400 grams chestnuts (precooked)
- Sesame seeds and thin nori stripes (optional)
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