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- 4 cups diced kabocha squash, cut into 1” cubes
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- ½ cup diced red onion
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 6 cups water or chicken stock (or more, if you prefer a thinner soup)
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 tbsp gochujang paste (optional)
- Thinly sliced green onion, for garnish
View Full Recipe at Good Food, Good Wine and a Bad…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1649g | |
| Calories 518 | |
| Calories from Fat 361 | 70% |
| Total Fat 40.8g | 51% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2399mg | 100% |
| Potassium 315mg | 9% |
| Total Carbs 40.07g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 29.54g | 20% |
| Protein 1.67g | 3% |
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