Roast a halved butternut squash, lightly seasoned with salt, pepper, and olive oil, and then blend it in a food processor with a bit of chicken broth, miso paste, and a small amount of butter. It’s warm and satisfying, perfect for a cozy lunch at home.
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- Olive oil
- 2 cups hot chicken broth
- 2 Tbs. white miso paste
- 2 Tbs. melted butter
- 1 tsp. salt (or to taste)
Preheat the oven to 425º. Line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 tsp. each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a food processor and discard the tough skin.
Start the food processor, and add 2 cups hot chicken broth, 2 Tbs. white miso paste, 2 Tbs. melted butter, and 1 tsp. salt.
Blend until smooth.