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Butternut Squash Miso Soup in a bowl

Butternut Squash Miso Soup


  • Author: Dalya Rubin
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

Butternut Squash Miso Soup is quite unique in the way that it is a thick blended soup, with hints of miso. It's sweet, but balanced because of the onions, zucchini and potato, giving it the perfect flavor for the start of lunch or dinner.


Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 ½ tablespoons miso paste
  • 2 tablespoons olive oil
  • 1 zucchini, cubed
  • 1 onion, diced
  • 2 garlic cloves, roughly chopped
  • 1 large or 2 small russet or idaho potato(es), peeled and cubed
  • 4 cups vegetable broth (I recommend low sodium)
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 5 ounces baby spinach, optional
  • ¼ to ½ teaspoon harissa spice

Instructions

Notes

  • Butternut Squash Miso Soup Topping ideas (shown in images): Save the seeds from the butternut squash and roast them with some olive oil, salt and harissa at 350°F for about 10-15 minutes. Sprinkle the toasted seeds on the soup and add a drizzle of coconut milk along with some herbs (I used cilantro) and a sprinkle of harissa.
  • This soup yields 6 decent sized soup bowls, but if you plan to have seconds you may want to consider doubling the recipe!
  • The spinach is not shown in the photos above, but I have made this recipe with spinach before and it's incredible too!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soups

Keywords: butternut squash soup, miso soup, butternut squash miso soup