This is fast to prepare if you already have the butternut squash cooked. When I have time on the weekend I bake one whole (no need to cut it) at 350 degree F until easily pierced by a knife in the solid end (not the seed cavity at the rounded end which cooks faster). This usually takes about an hour depending on the size of the squash; it’s ok if the skin browns. Remove it from the oven and allow to cool so that it is easier to handle before proceeding. Then, cut it in half length-wise and scoop out and discard the seeds. Scoop the flesh from the skin with a large spoon into a bowl (discard the skin). Now either refrigerate the pulp for later use or proceed with making the soup.
By the way, I always use butternut cooked this way to make “pumpkin” pies–check out the recipe here
Pulp from 1 cooked butternut squash (see directions above)
2 medium-sized onions (about 1 and 1/2 cups chopped), yellow or red or 1 of each which is what I used
2 Tbsp. ghee
1 quart of water or chicken stock
2 Tbsp. MisoMaster chick pea miso (available in health food stores)
1 tsp. turmeric
1 tsp. coriander
cayenne powder to taste, if desired
sea salt to taste
Melt the ghee in a soup pot and once the melted ghee is hot enough for the onions to sizzle, add the onions. Saute over medium heat for about 5 minutes stirring occasionally. Add the turmeric and coriander and stir well. Saute a minute more and then add the water or broth. Bring to a simmer and reduce heat to low to keep it simmering for about 15 minutes. Remove from heat and add the miso. Blend with an immersion blender. Add cayenne if desired and salt to taste. Serve hot.