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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


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.


  • 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



  • 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