Squash Miso Stew | Recipes | Borough Broth

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Squash Miso Stew

Serves: 4


1 butternut squash, approx 1.2kg 

1 large onion, finely chopped 

1 ½  tablespoon coconut oil

4 garlic cloves, finely chopped

1 inch ginger, finely chopped/grated

200g baby spinach/ chopped chard/ kale

chilli flakes/ fresh chilli, to taste 

1 large handful of coriander, finely chop the stems, keep the leaves whole 

1 pouch Borough Broth Co. Free-Range Organic Chicken Broth Bone 

700ml water

salt & pepper


For the miso mix:

2-3 tablespoons miso, to your taste

1-2 teaspoons toasted sesame oil

juice & zest of 1 – 1.5 limes or lemon*


*Only add the zest if unwaxed


  1. In a wide deep pan, fry the onion for 10 minutes while you get on with prepping the squash, stir from time to time. Add the garlic & ginger for the last few minutes.
  2. Slice the squash in half lengthways & (if you prefer) peel the squash, remove the seeds & pop into a small bowl of water.
  3. Chop the squash flesh into 1 inch chunks. Add the squash to the pan along with the coriander stems & a big pinch of sea salt & pepper, give everything a good stir & fry for about 5 minutes..
  4. Add the broth & water, pop a lid on, bring to the boil & immediately turn down to a medium simmer & let it bubble away for 15 -20 minutes until the squash is tender.
  5. Meanwhile, clean the seeds & pop on a tray in a hot oven with salt & pepper & roast for 15-20 minutes, shaking halfway. (If you like, you can add a little turmeric or extra chilli to the seeds).
  6. Whisk the *miso mix* ingredients together. Once the squash is tender, add the spinach for a minute then pour in the miso mix & turn off the heat. Give everything a good stir, taste.
  7. Serve up each bowl garnished with coriander & the roasted seeds.

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