I recently had the opportunity to create with one of my dear friends, Sarah Britton! She is an absolute gem – I seriously cannot rave enough : ) . It was a dream to venture with her to the Oregon coast just a couple weeks ago. We shot a few recipes, and today we’re sharing part 1!

If you don’t follow her work, you must. She’s so incredibly talented and I’ve been a fan for so long! I remember first picking up her cookbook in London on my first overseas trips. I walked out of that bookstore with such a smile on my face – that book was such a treasure and is still a regular go to in my kitchen.

I hope you enjoy this stunning post and even more delicious recipe!! Recipe and visual story below. Make sure to also check out Sarah’s post to read more and learn about this Butternut Squash Miso Soup with Wasabi and Arame. This soup is incredible paired with these crackers – absolutely life changing as promised!

Let me know what you think! Reach out below or on social. I’d love to hear from you : ).

Butternut Squash Miso Soup with Wasabi and Arame

Ingredients

½ cup / 10g dried arame
350 g yellow onion about 1 large
½ tsp. fine sea salt
4 cloves garlic
2 ½ Tbsp. / 25g minced fresh ginger
approx. 3 lbs. / 1 ½ kg butternut squash
2 Tbsp. expeller-pressed coconut oil
4 cups / 1 liter water
¼ cup / 60ml white miso or more if desired
3 Tbsp. black sesame seeds
1 tsp. wasabi powder
wasabi arugula optional

Instructions

Directions:
Place the arame in a medium bowl and cover with a few inches of water. Let soak while you cook the soup.
Roughly chop the onion, peel and mince the garlic and ginger. Peel and cube the butternut squash.
Melt the coconut oil in a large stockpot over medium-high heat. Add the onions and salt, cook for about 10 minutes, stirring occasionally until the onions are translucent. Add the garlic and ginger, stir, and cook for another couple of minutes. When fragrant, add the butternut squash, stir and cook for 4-5 minutes with the lid on. Add the water, replace the lid, bring to a boil, and then reduce to simmer. Cook until the squash is tender, about 15 minutes.
While the soup is simmering, toast the sesame seeds by placing them in a small skillet over medium heat. Stir occasionally until they begin to pop. Remove from heat and let cool completely.
Carefully transfer the soup to a blender (or simply use an immersion blender), and blend on high until completely smooth.
Place miso and wasabi powder into two small, separate bowls. Add a bit of soup to each bowl, stir well, then add just the miso blend to the blender, and blend once again to incorporate. Taste and adjust seasoning if desired. Keep the wasabi to the side until serving.
Drain and rinse the arame.
To serve, place the piping hot soup into bowls, drizzle with the wasabi and swirl, sprinkle with sesame seeds. Top with a handful of the arame and enjoy.