Korean Fusion Butternut Squash Soup

May 27, 2023May 27, 20230 13
Savory and Spicy Korean Fusion Butternut Squash Soup Recipe for Dinner
in Soup

Prep

20 min

Cook

1 hr 30 min

Ready In

1 hr 50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 butternut squash ( split and roasted for 1 hour @ 350f or until fork tender )
6 cups chicken stock ( can substitute vegetable stock )
2 medium carrots ( grated )
1 small onion ( diced )
1 celery rib ( diced )
1 sprig marjoram
6 garlic cloves ( smashed )
3 bay leaves
2 tablespoons soybean paste ( Korean Doenjang )
3 Italian sausages ( I use Turkey , can substitute vegan alternative )
1 king oyster mushroom ( Diced )
6 garlic cloves ( minced )
2 tablespoons red pepper paste ( Korean Gochujang )
1 tablespoon sesame oil
1 1/2 cups water

Nutrision Information

Servings Per Recipe
6
Calories
360
Sugar
8g
Fat
18g
Korean Fusion Butternut Squash Soup is a twist on classic butternut squash soup, made with Korean-inspired ingredients. This soup is savory and spicy, perfect for those who love bold flavors. It is easy to make and can be prepared ahead of time for busy weeknights. The combination of roasted butternut squash, grated carrot, and diced mushroom adds texture and depth to the soup. The Italian sausage gives the soup an extra savory flavor, and the Korean Soybean Paste (Doenjang) and red pepper paste (Gochujang) add a spicy kick. This soup is a healthy and hearty dinner option that will satisfy your taste buds.

Instructions

1.Preheat the oven to 350°F and split the butternut squash in half and place it on a baking sheet. Roast it in the oven for 1 hour until fork-tender.
2.Heat a large soup pot on medium heat and add the chicken or vegetable stock, grated carrots, diced onion, diced celery, marjoram, smashed garlic cloves, and bay leaves.
3.Cut the Italian sausages into small pieces and add them to the soup pot with the diced king oyster mushroom.
4.Mix Korean Soybean Paste (Doenjang), red pepper paste (Gochujang), sesame oil, and water in a separate bowl. Add this mixture to the soup pot and stir well.
5.Take out the roasted butternut squash and scoop out the flesh and add it to the soup pot. Simmer everything together on medium heat for 15 minutes.
6.Remove the bay leaves and serve the soup hot.

PROS

This soup is packed with flavor and nutritious ingredients like butternut squash, carrots, and mushroom.
The combination of Korean soybean paste and red pepper paste adds a spicy kick to it, making it perfect for a cold winter day or when you need to warm up.
It is easy to make and can be reheated for leftovers.

CONS

This soup contains Italian sausages, which are high in fat and calories.
It can be very spicy for those who have a low tolerance for heat.
It may not be suitable for those who are allergic to soy or sesame.

HEALTH & BENEFITS

Butternut squash is high in vitamins A and C, fiber, and potassium. It can help boost the immune system and improve vision. Carrots are also high in vitamins and fiber, which can improve digestive health. Garlic is known for its immune-boosting and anti-inflammatory properties. Mushroom is a low-calorie source of protein and adds an umami flavor to the soup. Soybean paste (Doenjang) and red pepper paste (Gochujang) are fermented foods that can aid in digestion and improve gut health.

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