Butternut Squash Soup with Miso and Coconut
Ingredients
- 3 tablespoons olive oil
- 4 1/2 cups water
- 4 tablespoons plus 1 teaspoon white shiro miso
- 1 large yellow onion, diced
- 1 (1-inch) knob of ginger, peeled and grated
- 2 1/2 teaspoons cumin
- 1/2 teaspoon cayenne pepper, or slightly more to taste
- 1 (3-pound) butternut squash, peeled and cut into 1/2-inch cubes
- 1/2 cup full-fat coconut milk
- 1 teaspoon salt, plus more to taste
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