Miso Butternut Squash Soup (Print View)

Velvety squash combined with aromatic miso for a warm, flavorful dish.

# Components:

→ 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, 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

# Preparation Steps:

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 baking sheet and roast for 30-35 minutes, turning halfway, until tender and caramelized.
02 - In a large pot, heat remaining 1/2 tablespoon olive oil over medium heat. Add onion, garlic, and ginger. Sauté for 4-5 minutes until onion is soft and fragrant.
03 - Add roasted squash to the pot. Pour in vegetable broth and bring to a simmer. Cook for 5 minutes.
04 - Remove pot from heat. Using an immersion blender, puree 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 additional salt or pepper as needed. Gently reheat if necessary, avoiding boiling. Ladle into bowls and garnish with coconut cream, chives, and sesame seeds.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like you spent hours cooking when you really didn't, which means more time for literally anything else.
  • Miso paste creates this incredible savory undertone that makes people ask what your secret ingredient is, and you get to smile mysteriously.
  • One pot, one blender, and you've got something nourishing enough for dinner but elegant enough to serve to guests who actually matter to you.
02 -
  • Never boil the soup after adding miso paste—the heat damages the delicate flavors and kills the beneficial cultures, so keep it at a gentle warmth.
  • Dissolving miso in hot liquid separately before stirring it into the pot prevents frustrating lumps and ensures the umami distributes evenly.
03 -
  • Cut your squash into similar-sized cubes so everything roasts at the same pace and you're not fishing around for tender pieces.
  • If you don't have an immersion blender, transfer the soup to your countertop blender in batches, blend until creamy, and return each batch to a clean pot before adding the miso—it takes longer but the results are identical and somehow more satisfying.
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