Miso Butternut Squash Soup (Printable)

A silky blend of roasted butternut squash and miso, accented by aromatic vegetables for a smooth umami-rich bowl.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 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
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 It:

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 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 is soft and fragrant.
03 - Add the roasted squash to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes.
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 miso paste with a ladleful of hot soup liquid until smooth. Stir this mixture back into the soup.
06 - Taste and adjust seasoning with extra salt or pepper as needed. Gently reheat if necessary, but do not boil after adding miso.
07 - Ladle into bowls. Garnish with coconut cream, chives, and sesame seeds if desired.

# Expert Advice:

01 -
  • The miso adds a savory depth that makes people ask what the secret ingredient is, and you get to smile knowingly.
  • It comes together in just an hour, yet tastes like you've been simmering something all day.
  • Naturally plant-based and gluten-free, so it works for almost everyone at your table.
02 -
  • Never let the soup boil after adding miso paste; the heat will kill the beneficial qualities and make the flavor taste oddly bitter instead of umami-rich.
  • The miso needs to be fully dissolved in warm liquid before stirring into the pot, otherwise you'll end up with little paste pockets instead of seamless flavor.
03 -
  • Buy your butternut squash a day or two ahead; slightly softer squash is actually easier to peel and cut.
  • If your immersion blender struggles with the hot soup, let it cool for 5 minutes first—it'll blend more efficiently and you'll feel less worried about splashing.
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