Miso Butternut Squash (Print Version)

Silky blend of roasted butternut squash and savory miso bringing comforting umami flavors.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, peeled and grated

→ Broth & Seasonings

05 - 4 cups low-sodium vegetable broth
06 - 2 tablespoons white miso paste
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper

→ Garnish

10 - 2 tablespoons coconut cream or sour cream
11 - 1 tablespoon chopped chives or scallions
12 - Toasted sesame seeds

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss cubed butternut squash with 1/2 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 30 to 35 minutes, turning halfway through, until tender and caramelized.
02 - In a large pot, heat the remaining 1/2 tablespoon olive oil over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 4 to 5 minutes until the onion softens and becomes fragrant.
03 - Add the roasted squash to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes to meld the flavors.
04 - Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth and creamy. Alternatively, transfer in batches to a countertop blender.
05 - In a small bowl, mix white miso paste with a ladleful of hot soup liquid until smooth. Stir this mixture back into the pot, distributing evenly throughout the soup.
06 - Taste the soup and adjust seasoning with additional salt or pepper as needed. Gently reheat if necessary, but do not boil after adding miso paste to preserve its probiotic qualities.
07 - Ladle the soup into serving bowls. Top each portion with coconut cream, chopped chives, and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • It's silky and comforting without any cream, thanks to the magic of blended butternut squash and miso's hidden richness.
  • The whole thing comes together in just an hour, which means you can have restaurant-quality soup on a weeknight without the stress.
  • Miso adds this deep, savory complexity that makes people ask what your secret ingredient is.
02 -
  • Never let the soup boil after adding miso; heat kills the live cultures and flattens the flavor in a way you'll regret.
  • Dissolving the miso in hot broth before stirring it back in prevents clumpy pockets of paste that ruin the silky texture you've worked for.
03 -
  • Buy pre-cut butternut squash from the grocery store if peeling feels intimidating; you're paying a bit more but saving yourself frustration and time.
  • Toast your own sesame seeds in a dry skillet for 2 minutes before garnishing; they become nutty and aromatic in a way that transforms the whole experience.
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