Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Rub the 2 ½ tablespoons miso paste all over 1 medium butternut squash cubes and let sit for five minutes.
- Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add in the diced 1 onion and chopped 2 cloves garlic. Sweat for about 5 minutes.
- Next, add in the cubed butternut squash, 1 zucchini (cubed) and 1 large russet or idaho potato (peeled & cubed) to the pot. Cook 3 minutes until lightly browned.
- Add 1 teaspoon fine sea salt, ½ teaspoon ground black pepper 4 cups low sodium vegetable broth and ½ teaspoon harissa paste (optional). 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 5 ounces baby spinach (optional).
- 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!