This soup is as simple as it gets. A standard soup ensemble of onions, garlic, and root veg. Sounds kind of boring right? Not so! Miso paste, the umami superstar of the show, really carries the team here.

Miso adds a savoury, depth of flavour that balances out the sweetness of the carrots and squash and makes this soup much more interesting. Because it’s so salty, there’s no need for broth, and instead leans on lots of garlic and ginger to add flavour and spice.

This is just one example of how miso can be an excellent pantry staple. Add it to dressings and marinades, mix with honey and brush as a glaze on to roasted vegetables, stir it into butter and use it to baste a steak or smear onto fresh, steaming cobs of corn. The options are really endless.

Butternut Squash and Miso Soup

serves 4

1 medium-sized butternut squash, peeled and chopped into 1-inch cubes ( about 4 cups)

2 medium-sized carrots, chopped

1 medium onion, diced

4 cloves of garlic, peeled and grated

2-inch piece of ginger, grated

1 1/2 tbsp light miso paste

3 cups of water

salt and pepper to taste

1. Heat heat oil in a large pot over medium heat. Add the onion, season with salt and pepper, and cook, stirring often, until onions are soft and translucent, about 5 minutes. Add the garlic and ginger and cook for two minutes more. Add the miso paste, chopped squash and carrots, and stir to combine.

2. Add enough water to cover the vegetables ( I used 3 cups). Increase heat to high and bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes until the vegetables are very soft. Taste for seasoning and remove from heat.

3. Once soup has cooled to room temperature, purée, working in batches, in a food processor or blender until very smooth.