I seem to have unwittingly taken a little summer blogging sabbatical. Between hen weekends, weddings, holidays and the surprisingly scorching London summer that turned our flat into a furnace, there were plenty of good reasons to stay out of the kitchen.

Until Yesterday, that is. Yesterday, I was yanked back into the blogosphere when I noticed lots of extra traffic coming to SOTH via a little mention on Domaine Home, one of all my all-time favourite Interior Design sites.

As super pleased as I was about the extra visitors to the site, it reminded me that I’ve been a tad neglectful lately.  So, now I’m back and armed with a stash of delicious new recipes for you all, starting with this amazing miso squash soup.  I really can’t get enough of miso at the moment – and the perfect partnership between the sweet squash and salty white miso provides one helluva flavour.

Feeds 4.

INGREDIENTS:
1/2 red chilli; finely diced  // 2 garlic cloves; minced // 10g ginger; minced // 1 medium red onion; finely chopped // 1 tbsp coconut oil (or whatever oil you like to use) // 1kg butternut squash; peeled, de-seeded and cut into 5cm chunks // 3tsp bouillon powder //1250ml boiling water // 2 heaped tbsp sweet white miso

METHOD:
Heat the coconut oil in a large saucepan, add the chilli, garlic, ginger and onion and saute over a medium heat for around 5-10min (until the onions have softened).  Dissolve the bouillon powder in 1 litre of the boiling water and add to the pan along with the squash.  Simmer for 30min until the squash is tender when pierced.  Take the pan off the heat and blend with a stick blender.  Mix the miso with the remaining hot water and then add to the blended soup – mix well.  The miso paste is pretty salty so be careful if seasoning with extra salt.  I finish my soup with a scattering of sesame or pumpkin seeds.

Love miso?  Try my Miso sweet potato & aubergine with sticky coconut rice