Miso & Butternut Soup is a cozy, nourishing dish that combines roasted butternut squash’s earthy sweetness with rich, umami miso flavor. This creamy, comforting soup is perfect for chilly days and offers a unique twist on traditional butternut squash soup with subtle Japanese-inspired flavors. It’s easy to make, loaded with nutrients, and ideal for anyone looking for a satisfying, plant-based meal with a delightful balance of savory and sweet.
There’s something magical about a warm, comforting bowl of soup, especially when it combines unexpected flavors that work together seamlessly. Enter the Miso & Butternut Soup, a blend of sweet, earthy butternut squash and rich, savory miso. This unique twist on classic butternut squash soup takes inspiration from Japanese cuisine, adding depth and umami that make each spoonful irresistibly complex. Perfect for cozy fall evenings, this dish combines creamy butternut squash with the unmistakable taste of miso, creating a harmonious, nourishing, and deeply satisfying blend.
Why You’ll Love This Recipe Miso & Butternut Soup
- Warm and Comforting: This soup offers warmth and a rich, comforting texture for chilly days.
- Unique Flavor Combination: The sweet earthiness of butternut pairs beautifully with the savory umami of miso.
- Simple and Quick: This soup comes together in under an hour with minimal prep and cooking time.
- Nutrient-Dense: Butternut squash is packed with vitamins, and miso brings beneficial probiotics for a healthy gut.
- Customizable: Adjust the flavors to suit your palate, and make it as creamy or light as you prefer.
Ingredients and Substitutions
- Butternut Squash provides a creamy, slightly sweet base for the soup. For similar flavors, substitute kabocha or acorn squash.
- Miso Paste: Adds umami and depth. White miso is recommended for its mildness, but yellow or red miso can be used for a stronger flavor.
- Vegetable Broth enhances the soup’s savory notes. If you are not vegetarian, you can substitute chicken broth.
- Coconut Milk adds creaminess and a slight sweetness. For a different texture, feel free to leave it out or replace it with heavy or cashew cream.
- Ginger: This ingredient adds a touch of warmth and complements the miso. Fresh ginger is best, but ground ginger can work in a pinch.
Nutrition Information:
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Ingredients List:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 1/2 cup coconut milk (optional for extra creaminess)
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish)
How to Make Miso & Butternut Soup (Step-by-Step)
- Roasting the Butternut Squash: Roasting the squash before adding it to the soup helps to caramelize its natural sugars, bringing out a deeper sweetness. Spread the cubes evenly on the baking sheet for even cooking.
- Sautéing Aromatics: Cooking the onion, garlic, and ginger creates a flavorful base. Be sure not to burn them; keep the heat on medium and stir occasionally.
- Simmering and Blending: Simmering allows the flavours to meld once combined with the broth and squash. An immersion blender keeps it easy, but a countertop blender will also create a smooth consistency.
- Adding Miso and Coconut Milk: Miso should be added toward the end to preserve its probiotic benefits and avoid over-salting. The coconut milk (if used) should be stirred in gently to keep the soup creamy.
- Finishing Touches: Garnish with green onions and sesame seeds to add a pop of color and a hint of crunch.
Expert Tips for Success
- Balance the Saltiness: Since miso can vary in saltiness, start with less and taste as you go.
- Choose the Right Miso: White miso has a mild flavor. If you love strong umami, try yellow or red miso.
- Roast for Flavor: Roasting the butternut squash adds depth that boiling alone can’t achieve, enhancing the soup’s natural sweetness.
- Avoid Boiling the Miso: Adding miso at a low temperature helps retain its beneficial probiotics and prevents an overly strong flavour.
Variations and Customizations
- Make it Spicy: Add a pinch of red pepper flakes or a swirl of sriracha for some heat.
- Add Protein: Add a handful of tofu cubes or cooked chickpeas after blending for a more filling soup.
- Try Different Squashes: Substitute butternut with acorn or kabocha squash for a similar texture and flavour.
- Ginger-Lovers Twist: Double the ginger for a zesty, warming kick.
Storage and Reheating Instructions
- Storing Leftovers: Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat.
- Freezing: This soup freezes well for up to 2 months. Allow it to cool completely, then store it in freezer-safe containers.
- Reheating Tips: If frozen, let the soup thaw in the fridge overnight before reheating on the stove.
Serving Suggestions
For a complete meal, serve Miso & Butternut Soup with:
- Crusty Bread: A slice of sourdough or baguette pairs perfectly with the soup’s creamy texture.
- Mixed Green Salad: A light salad with a tangy vinaigrette complements the earthy flavours of the soup.
- Steamed Dumplings: Pair the soup with steamed veggies or shrimp dumplings for a fun twist.
Frequently Asked Questions (FAQs)
- Can I use a different type of miso? Yes! White miso is mild, but yellow or red miso can be used if you prefer a more robust flavour.
- What if I don’t have an immersion blender? A countertop blender works just as well. Just be cautious when transferring hot soup to avoid spills.
- Is this soup vegan? Yes, as long as you use vegetable broth and coconut milk, this recipe is completely vegan.
- Can I add other vegetables? Certainly! Carrots, sweet potatoes, or cauliflower would add extra flavour and nutrients.
- Can I make it ahead of time? Absolutely! This soup keeps well in the fridge for several days, so it’s great for meal prep.
Related Recipes
- Carrot Ginger Soup: Another cozy soup with sweetness and spice, perfect for fall.
- Creamy Cauliflower & Miso Soup: Try this creamy cauliflower version for a similar miso-based soup.
- Sweet Potato & Coconut Soup: A rich, comforting soup with sweetness and tropical flavor.
Conclusion
Miso & Butternut Soup is a delicious, comforting meal that combines the best of both worlds—nutrient-dense butternut squash and the savory depth of miso. With its warming flavors and creamy texture, this soup will surely be a hit for weeknight dinners and special occasions. Try this recipe, and enjoy the unique blend of flavors that makes it unique!
Miso & Butternut Soup
A comforting, umami-rich soup featuring roasted butternut squash and savory miso, perfect for chilly evenings.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 4 cups vegetable broth
- 2 tbsp white miso paste
- ½ cup coconut milk (optional, for extra creaminess)
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- Sauté Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes, until softened and fragrant.
- Combine Ingredients: Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
- Add the Miso: In a small bowl, mix the miso paste with a bit of hot water to create a smooth liquid. Stir the miso mixture and coconut milk (if using) into the soup, ensuring the soup doesn’t boil, which can affect the flavor of the miso.
- Serve: Ladle the soup into bowls and garnish with sliced green onions and sesame seeds. Enjoy hot.
Notes
- For an extra creamy texture, increase the amount of coconut milk or use full-fat coconut milk.
- Adjust the saltiness by adding miso gradually, as different brands can vary in salt content.