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+ servings
miso butternut squash soup in stoneware bowl with metal spoon
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5 from 10 votes

Butternut Squash Miso Soup

This 7-ingredient Butternut Squash Miso Soup is creamy & prepared in under 15 minutes! This winter soup is perfect for the holiday season.
Prep Time15 minutes
Cook Time40 minutes
Course: Soups
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 189kcal
Author: Dalya Rubin

Ingredients

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

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!

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!

Nutrition

Serving: 1Serving | Calories: 189kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 683mg | Potassium: 964mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15577IU | Vitamin C: 53mg | Calcium: 107mg | Iron: 2mg