Directions

To Cook

1. Heat a large pot on medium, coat the bottom with oil. Add in the onion and squash, stir for 10 mins or until onion is translucent and fragrant and squash starts to soften.
2. Add in the garlic and ginger and cook for another minute.
3. Pour in the water and bring to boil over high heat.
4. Lower to simmer for about 10 mins, until the squash are tender.
5. Transfer to a blender in batches, blend roughly and return to pot.
6. Reheat the soup over medium heat until warm.
7. In a small bowl, mix 2 tbsp miso paste with 1 tbsp hot water, add into the soup. Taste test and add more diluted miso paste if desired.
8. Ladle the soup into a serving bowl, top with fish (optional), coriander and cracked black pepper. Serve