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Miso Soup with Butternut Squash and Bacon

The butternut squash is a member of the pumpkin family. It's a bit bland, so you'll need to add the bacon and onion to give it a good flavour.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Butternut squash 1/2
Onion 1/4
Bacon rasher 1
Hot water 600ml
Dashi stock granules or fish stock cube 1/2 tsp
Miso (red or mixed) 40g
Wakame seaweed 1 heaped tbsp
Vegetable oil 1/2 tsp
Sesame seeds as required

Method

1
Cut the butternut squash in half and remove the seeds. Peel and chop roughly. Cut the bacon into rough pieces and slice the onion.
2
Put the vegetable oil in a pan and fry the bacon and onions on medium heat. Add the butternut squash and fry for 1 minute.
3
Add the hot water and cook for 5-6 minutes on high heat. When butternut squash is soft, turn the heat down to low and add the miso dissolved in a bit of water.
4
Add the rehydrated wakame seaweed and turn the heat off. Serve in a bowl or soup dish and sprinkle with the sesame seeds.

Tips & Note

Butternut squash collapses if cooked too much, so boil it for just 5 or 6 minutes. If you slice it thinly, it will cook a bit faster, but it might also disappear a bit faster!

Miso Soup with Butternut Squash and Bacon

The butternut squash is a member of the pumpkin family. It's a bit bland, so you'll need to add the bacon and onion to give it a good flavour.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Butternut squash 1/2
Onion 1/4
Bacon rasher 1
Hot water 600ml
Dashi stock granules or fish stock cube 1/2 tsp
Miso (red or mixed) 40g
Wakame seaweed 1 heaped tbsp
Vegetable oil 1/2 tsp
Sesame seeds as required
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Miso Soup with Butternut Squash and Bacon

Recipe ID :2402 Posted on 13 FEB 2017
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Serves 2

Prep 5min
Cook 10min
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The butternut squash is a member of the pumpkin family. It's a bit bland, so you'll need to add the bacon and onion to give it a good flavour.

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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
1/2
1/4
1
600ml
1/2 tsp
40g
1 heaped tbsp
1/2 tsp
as required

Method

Prep
5min
Cook
10min
1
Cut the butternut squash in half and remove the seeds. Peel and chop roughly. Cut the bacon into rough pieces and slice the onion.
2
Put the vegetable oil in a pan and fry the bacon and onions on medium heat. Add the butternut squash and fry for 1 minute.
3
Add the hot water and cook for 5-6 minutes on high heat. When butternut squash is soft, turn the heat down to low and add the miso dissolved in a bit of water.
4
Add the rehydrated wakame seaweed and turn the heat off. Serve in a bowl or soup dish and sprinkle with the sesame seeds.

Tips & Note

Butternut squash collapses if cooked too much, so boil it for just 5 or 6 minutes. If you slice it thinly, it will cook a bit faster, but it might also disappear a bit faster!

Category

Japan Britain Boiled Miso soup Simmer Stir Fried Bacon Root Vegetables Squash / Pumpkin Lunch

Related miso butternut squash dashi stock sesame seeds pumpkin wakame
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