Ingredients
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Instructions
- Rub miso all over butternut squash cubes and let sit for five minutes.
- Heat oil in a large soup pot over medium heat. Add in the diced onion and chopped garlic. Sweat for about 5 minutes.
- Next, add in the cubed butternut squash, zucchini and potato to the pot. Cook 3 minutes until lightly browned.
- Add salt, black pepper and vegetable broth. Cook for about 20 minutes until the vegetables have softened.
- Transfer ¾ of the soup to a high speed blender or use an immersion blender to blend the ingredients until smooth. Mix the blended soup back into the pot with the leftover chunky soup.
- Cook soup for another 10 minutes, then mix in spinach.
- Season with more salt and pepper to taste if needed. Enjoy!
Test Kitchen Notes
- Butternut Squash Miso Soup Topping idea (as 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!