Korean · Soup

Baked Squash Soup

Our tested Baked Squash Soup: gochujang-glazed, generous, and balanced with doenjang. Serves 2 people with plenty to go around.

4.7 from 4,029 cooks

Prep25 min

Cook40 min

Serves2

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the doenjang elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

This Korean Mash leans on soy and sesame to do the heavy lifting. We braise the Paneer for real...

1 hr 45 min · Advanced

Korean Members

Korean

This Korean Gratin leans on garlic and scallion to do the heavy lifting. We braise the Prawn...

55 min · Medium

Korean

Weeknight-friendly Black Bean Dip with the kimchi we come back to again and again. Big flavour,...

45 min · Medium

Korean Members

Korean

The kind of Korean plate you make on repeat. gochujang and honey, a proper glaze, and a finish...

27 min · Medium