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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/easy-miso-squash-and-ginger-soup-recipe/