Miso-Squash Soup With Sesame-Ginger Apples Recipe

Daniel Gritzer
Miso-Squash Soup With Sesame-Ginger Apples Recipe
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  • Yield:Serves 4
  • Active time:1 hour
  • Total time:1 hour
  • Rated: 5.0

A creamy, savory, dairy-free squash soup. [Photograph: Vicky Wasik]

Most soups based on squash aim to intensify its sweet flavors by first caramelizing its sugars in the oven. Not this one. Inspired by a classic Japanese appetizer, this soup zeroes in on the nutty, earthy flavors of squash by simply simmering it in an aromatic dashi broth.

Why It Works

A classic winter soup, seen through a savory lens. Read the Whole Story
  • A dashi liquid base adds a deep, savory flavor, but is even easier to make than most other stocks.
  • Miso and lemon juice round out the soup's flavor, adding both brightness and richness.
  • Soaking the diced apple briefly in salt water prevents browning, meaning you can make the garnish ahead of time.

Ingredients

  • 1 1/2 quarts plus 2 cups water, divided, plus more as needed
  • 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note above)
  • 1/2 ounce grated bonito flakes (about 3 cups; see note above)
  • 1 tablespoon plus 1 teaspoon vegetable oil, divided
  • 1 leek, white and light green parts only, diced (about 1 1/2 cups)
  • 2 medium carrots, diced (about 1 cup)
  • 2 medium cloves garlic, sliced
  • 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
  • 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
  • 2 tablespoons white or red miso paste
  • 1 tablespoon fresh juice from 1 lemon
  • 1 teaspoon kosher salt, plus more as needed
  • Pinch sugar, if needed
  • 1 large crisp apple, such as Fuji, peeled, cored, and diced
  • 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • Shichimi togarashi, optional (see note above)

Directions

  1. 1.

    Combine 1 1/2 quarts water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids and set dashi aside.

  2. 2.

    In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat until shimmering. Add leek, carrot, garlic, and sliced ginger. Cook, stirring, until vegetables are glistening and just starting to turn tender, about 4 minutes.

  3. 3.

    Add squash and pour just enough dashi on top to cover vegetables. Bring to a simmer and cook until vegetables are fully tender, about 30 minutes. Using a standing blender or immersion blender, and working in batches if necessary, blend soup until very smooth. Blend in miso and lemon juice.

  4. 4.

    Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, and keep warm.

  5. 5.

    Meanwhile, fill a medium bowl with 2 cups water and 1 teaspoon kosher salt. Add diced apple and let soak for 10 minutes. Drain apple well, then return to bowl. Toss with grated ginger, scallions, toasted sesame seeds, sesame oil, rice vinegar, and remaining 1 teaspoon vegetable oil. Season with salt, if needed.

  6. 6.

    To serve, ladle hot soup into bowls and top with the apple-scallion salad. Garnish with shichimi togarashi, if desired.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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