spicy miso butternut squash soup.

I've got the flu (Happy 2014).

I can't bring myself to eat anything so instead of eating, I've spent the last 48 hours doing nothing but watching the Food Network and the Cooking Channel, drinking copious amounts of tea, and cooking in between hours spent lying on the couch.  (I am the worst sick person ever and can't lie down for more then a couple of hours.)

This soup was the result of me really wanting to use my new immersion blender and trying to make something super comforting. It's stick to your ribs thick (and healthy) with an incredible umami kick from the miso and tahini.  Those flavors pair incredibly well the sweet squash and tart lime juice.  All you need to serve it with is a thick slice of crusty bread to sop up any remnants.

Spicy Miso Butternut Squash Soups

Serves 3

3 cloves of garlic, minced
1 inch piece of ginger, grated
1 tablespoon coconut oil
1/4 - 1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 quart chicken or vegetable stock
2 cups butternut squash or pumpkin puree
3 tablespoons white miso
1 tablespoon rice vinegar
1/4 cup cilantro, minced
1 tablespoon tahini
Juice of 1 lime
Sesame seeds and additional cilantro for sprinkling

In a large pot, heat the coconut oil over medium heat.  Add the garlic and the ginger and cook, stirring on occasion until fragrant, about 1 minute.  Add the cayenne and the cumin and stir to combine.  Gradually pour in the vegetable or chicken stock.  Add in the squash puree, miso, rice vinegar, cilantro, and tahini. Cook for about 10 minutes allowing the flavors to meld.

Blend the soup using an immersion blender or pour it in a blender or Cusinart to blend. Pour the juice of the lime into the soup.  Serve immediately with a sprinkle of sesame seeds and cilantro if desired.