1 large yellow onion
½ tsp. fine sea salt
4 cloves garlic, minced
25g fresh ginger, minced
approx 1 kg butternut squash
2 Tbsp. Cold-pressed coconut oil
1 litre water, more if needed
2 tbs white miso, or more if desired
3 Tbsp. Toasted sesame seeds
1 tsp. wasabi powder (you can use horseradish powder as a substitute)
To garnish :
Beetroot & Ginger Love Kraft Kraut
toasted nori flakes
Roughly chop the onion. Peel and mince the garlic and ginger. Peel and dice the butternut squash.
Melt the coconut oil in the pot over a medium-high heat. Add the onions and salt and fry gently until translucent. Add the garlic and ginger and cook for a couple of minutes. Add the diced butternut squash and fry briefly. Pour in the water, bring to a boil, and reduce to simmer for about 15-25 minutes.
Carefully transfer the soup to a blender, add the miso, and blend until completely smooth. Taste and adjust seasoning if desired.
Place wasabi powder into a small separate bowl. Add a bit of soup and stir well. Keep the wasabi mixture to the side until serving.
To serve, place the hot soup into bowls, drizzle with the wasabi and swirl, and sprinkle with sesame seeds and toasted nori flakes. Top with a spoonful of Beetroot & Ginger Love Kraft Kraut. Enjoy!