1 butternut squash, approx 1.2kg
1 large onion, finely chopped
1.5 tbsp coconut oil
4 garlic cloves, finely chopped
1 inch ginger, finely chopped/grated
200g baby spinach/chopped chard/ kale
Chilli flakes/fresh chilli, to taste
1 large handful of coriander, finely chop the stems,keep the leaves whole
1 x pouch of Borough Broth Co. Organic, Free-Range Chicken Broth
Salt & pepper.
For the Miso mix:
2-3 tbsp miso, to your taste
1-2 tsp toasted sesame oil
Juice & zest of 1 - 1.5 limes or 1 lemon*
*Only add the zest if unwaxed
In a wide deep pan, fry the onion for 10 mins while you get on with prepping the squash, stir from time to time. Add the garlic & ginger for the last few mins.
Slice the squash in half lengthways & (if you prefer) peel the squash, remove the seeds & pop into a small bowl of water.
Chop the squash flesh into 1 inch chunks. Add the squash to the pan along w/ the coriander stems & a big pinch of sea salt & pepper, give everything a good stir & fry for about 5 mins.
Add the broth & water, pop a lid on, bring to the boil & immediately turn down to a medium simmer & let bubble away for 15 -20 mins until the squash is tender.
Meanwhile, clean the seeds & pop on a tray in a hot oven w/ salt & pepper & roast for 15-20 minutes, shaking halfway. (If you like, you can add a little turmeric or extra chilli to the seeds).
Whisk the *miso mix* ingredients together. Once the squash is tender, add the spinach for a minute then pour in the miso mix & turn off the heat. Give everything a good stir, taste.
Serve up each bowl garnished with coriander & the roasted seeds.