Cooking with butternut squash brings a little bit of Autumn into my kitchen with its vibrant colour of orange. In Bahrain we do not witness the changing colours of Autumn like other parts of the world, which are quite stunning… but we do have some amazing sunsets. Butternut squash is technically a fruit and I love that it is so versatile to cook with. It’s sweetness pairs well with many flavours and I mostly use butternut squash in savoury dishes and on the odd occasion make pumpkin ice cream.
The recipe for this butternut squash soup is simple and I wanted to spice it up with some Togarashi, a Japanese chilli seasoning. Seasonings are a quick way of adding bursts of flavour to food when used as a table condiment. Deciding to make my own togarashi was inspired by an empty jar of the seasoning that I had and taking note of the ingredients printed on the label. Continue reading “Butternut Squash Soup with Miso and Togarashi Seasoning”
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