Easy Miso, Squash and Ginger Soup Recipe

Introduction

This easy miso, squash, and ginger soup is a comforting bowl of warmth perfect for any season. With the natural sweetness of butternut squash and the gentle spice of fresh ginger, it offers a creamy, savory experience enhanced by the rich umami of miso paste.

Ingredients

• 1 tablespoon avocado oil
• ½ tablespoon toasted sesame oil
• 1 bunch scallions, chopped
• 3 cloves garlic, smashed
• 1–2 inch piece fresh ginger, sliced
• 1 medium butternut squash (about 3 cups), peeled and chopped
• 4 cups vegetable broth (or bone broth/water)
• 2 tablespoons miso paste (white miso recommended)
• Salt and pepper to taste

Instructions

1. Step 1: Heat avocado oil and toasted sesame oil in a large pot over medium heat. Add scallions, garlic, and ginger, cooking gently until soft and fragrant.
2. Step 2: Add the chopped butternut squash to the pot and stir to coat with the oil mixture. Season lightly with salt and pepper.
3. Step 3: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, until the squash is tender.
4. Step 4: Carefully transfer the soup in batches to a blender, filling halfway each time. Blend until smooth and creamy.
5. Step 5: Add miso paste during the final blending stage. Return the soup to the pot, adjust seasoning, and warm gently before serving.

Tips & Variations

• Use white miso paste for a mild flavor, or experiment with red miso for a deeper, earthier taste.
• For extra creaminess, stir in a splash of coconut milk before serving.
• Add a pinch of chili flakes if you prefer a little heat.
• If you don’t have a blender, use an immersion blender directly in the pot for convenience.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this soup?

Yes, butternut squash works best for its sweetness and smooth texture, but kabocha or acorn squash can be good substitutes with slight flavor variations.

Why add miso paste at the end?

Miso paste contains beneficial probiotics that can be destroyed by high heat. Adding it at the end preserves its flavor and nutritional benefits.

Easy Miso, Squash and Ginger Soup Recipe

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★★★★★

4.9 from 139 reviews

This Easy Miso, Squash, and Ginger Soup is a comforting, velvety blend of roasted butternut squash, fresh ginger, and savory miso paste. With a subtle nutty aroma from toasted sesame oil and a mild onion flavor from scallions, this soup offers a perfect harmony of natural sweetness and umami richness. Ready in just 35 minutes, it’s a nourishing, dairy-free soup ideal for chilly days or whenever you need a wholesome, flavorful meal.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Oils

• 1 tablespoon avocado oil
• ½ tablespoon toasted sesame oil

Vegetables and Aromatics

• 1 bunch scallions, chopped
• 3 cloves garlic, smashed
• 1–2 inch piece fresh ginger, sliced
• 1 medium butternut squash (about 3 cups), peeled and chopped

Liquids and Seasonings

• 4 cups vegetable broth (or bone broth/water)
• 2 tablespoons white miso paste
• Salt and pepper to taste

Instructions

1. Heat Oils and Sauté Aromatics: Begin by heating the avocado oil and toasted sesame oil in a large pot over medium heat. Once the oils are fragrant, add the chopped scallions, smashed garlic cloves, and sliced ginger. Cook gently until these aromatics soften and release a rich, comforting aroma, which usually takes a few minutes.
2. Add and Season Squash: Add the peeled and chopped butternut squash to the pot, stirring to coat the pieces evenly with the oil and aromatics mixture. Lightly season with salt and pepper so the squash absorbs the flavors while cooking.
3. Simmer with Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes or until the squash becomes tender and soft enough to mash easily.
4. Blend Soup to Smoothness: Carefully transfer the soup in batches to a blender, filling it halfway each time to avoid spills. Blend until the soup is completely smooth and creamy, achieving a silky texture.
5. Add Miso and Reheat: Stir the miso paste into the blended soup during the final blending stage to preserve its delicate flavor. Return the soup to the pot, adjust the seasoning with salt and pepper if necessary, and warm gently over low heat before serving.

Notes

• Using fresh ginger is essential for the best flavor; avoid ground ginger for this recipe.
• White miso paste is recommended for a mild, balanced umami taste that won’t overpower the soup.
• When blending hot soup, do it in batches and vent the blender lid slightly to prevent splattering.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Feel free to substitute butternut squash with other winter squashes such as kabocha or acorn squash, adjusting cooking time if necessary.

Keywords: miso soup,butternut squash soup,ginger soup,vegan soup,healthy soup,winter soup,umami soup,easy soup recipe,quick vegan recipe