Miso-Ginger Butternut Squash Soup
Miso-Ginger Butternut Squash Soup- infused with the rich umami flavors of fermented miso and roasted butternut squash, this soup is just as nourishing as it is delicious. (vegan, gluten-free + nut-free)
Let’s talk about the fantasticalness that is this soup. If you’ve never ventured into the miso-ginger territory please take my friendly advice and start NOW. The flavors are just so right together, especially when they’re paired with caramelized roasted butternut squash.
Miso is a fermented bean paste and while it’s most commonly made from soybeans, there are versions made from chickpeas as well. So it’s easy to make this soup soy-free, if desired. The miso gives the soup a rich umami flavor that pairs perfectly with the subtle sweetness of the butternut squash and spicy fresh ginger.
Miso-Ginger Butternut Squash Soup Ingredients
- Butternut Squash- The star of the show, butternut squash gives a subtle sweet and nutty flavor to the soup, while also providing a rich texture. If you’re not able to find butternut squash, pumpkin or acorn squash would make a good substitute.
- Onion, Celery and Carrot- These three create the flavor base of the base. You can also use shallots if you can find them large enough to replace an onion.
- Fresh Ginger and Garlic- Fresh ginger and garlic are key for the best flavor. Ginger makes it somewhat spicy but it creates a nice warming sensation when you eat the soup.
- Ground Turmeric- Fresh turmeric would also work well here but ground turmeric is usually easier to come by.
- Ground Cumin- Adds depth and a very subtle spice.
- Vegetable Broth- Use whatever broth you prefer here.
- Miso Paste- Any kind of miso paste works here. I like white miso paste since it tends to be milder than darker miso paste.
- Coconut Milk- We’re just using 1/2 cup to add a bit of creaminess to the soup. Feel free to use full fat or light coconut milk.
How to Make Miso-Ginger Butternut Squash Soup
- Roast the butternut squash.
- Saute onion, celery and carrots until soft.
- Add ginger, garlic and spices. Cook until spices are toasted and fragrant.
- Add to blender with broth, roasted squash, miso paste and coconut milk. Blend until smooth.
- Pour back into pot and cook until heated through.
- Serve warm and enjoy!
More Cozy Fall Soups to Try
- Creamy Roasted Eggplant Tomato Soup
- Butternut Squash and Sweet Potato Soup
- Roasted Acorn Squash and Apple Soup
- Cauliflower Potato and Leek Soup
- Creamy Mushroom Wild Rice Soup
- Creamy Thai Carrot Sweet Potato Soup
Miso-Ginger Butternut Squash Soup
Infused with the rich umami flavors of fermented miso and roasted butternut squash, this soup is just as nourishing as it is delicious. (vegan, gluten-free + nut-free)
Servings: 4 bowls
Ingredients
- 2 lbs butternut squash, yields about 3 cups cooked flesh
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped (about 1-1½ cups)
- 3-4 carrots, peeled and finely chopped (about ¾ cup)
- 3-4 celery ribs, finely chopped (about ½ cup)
- 1 tablespoon grated ginger*, about 2-inches (can use less/more, if desired)
- 3-4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric, or 2 teaspoons fresh grated turmeric
- 2 tablespoons white miso paste
- 3-4 cups vegetable broth
- ½ cup coconut milk
Instructions
- Preheat the oven to 425°F then line a baking sheet with parchment paper or a silicone mat.
- Slice the stem of the top of the squash then cut in half lengthwise down the center. Using a spoon, scoop the flesh and seeds out of the bottom of each bulb. Place each one face down on the baking sheet. Bake in the oven for 45-60 minutes, or until soft when you squeeze the outside with a baking mitt. Set aside.
- In a large pot, warm one tablespoon olive oil over medium heat. Add the onion, carrot, celery and cook for about 5 minutes.
- To the pot, add the ginger, garlic, turmeric, cumin and a pinch of salt. Stir together then saute for another 5-7 minutes. Using a spoon, scoop the roasted butternut squash flesh into the pot, leaving the skin behind. Add 1 cup broth then turn off heat.
- In a blender, add 2 tablespoons miso paste with 2 cups vegetable broth and ½ cup coconut milk. Transfer the contents of the pot into the blender and blend everything together, until smooth. Add more broth, as needed, to reach desired consistency.
- Pour back to the pot and warm over low heat for a few minutes until heated through. Serve warm and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
*Fresh ginger adds a little kick of spice. If you're not a fan of spicy foods, you may want to reduce the amount to 1-inch (about 1/2 tablespoon).
Nutrition
Calories: 253kcal, Carbohydrates: 40g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1072mg, Potassium: 1111mg, Fiber: 7g, Sugar: 10g, Vitamin A: 32155IU, Vitamin C: 54mg, Calcium: 151mg, Iron: 4mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I didn’t realize there’s chickpea miso! How about that… and it’s funny because I’ve seen that container at the store, just never studied it! LOL – I don’t mind how long roasting takes, ever! The flavors that come from roasted veggies is totally worth the wait! This soup, oooooh I’m so into soup season. But I gotta say, I’m still enjoying heirlooms, corn and peppers right now, so I’ve only cut into one squash so far this season. But I’m collecting squash.. the pile has started! Delicious work Sarah!
Oh I would be enjoying those too if I still lived on the west coast! Our tomatoes were gone almost a month ago here and squash took their place. It’s been an interesting adjustment from Cali’s plentiful produce (and those incredible heirlooms…) but I’m thankful that we have so many local farmers here!
I normally add ginger to my butternut squash soup but haven’t ever tried it with miso yet…this sounds phenomenal! I haven’t seen chickpea miso and it’s definitely on my list to try now. While I love soup year round, it’s so much more enjoyable in the cooler months. This is such a cozy bowl!
It adds so much flavor! You should definitely give it a try!
It was chilly when I made this soup, I swear! lol
Now it’s super humid and muggy, bleh. Hopefully it will pass soon!
I almost missed the part about the tempeh! Congrats on venturing into new territory!! #proudmom :)
This is one of my favorite recipes with tempeh: https://www.makingthymeforhealth.com/smoky-maple-tempeh-hash-brussels-sprouts/ Not sure if you would be into those flavors but I thought I would suggest it anyway. If you find another recipe you like just make sure to either heat the sauce or the tempeh before you let it marinate. That helps it absorb the flavor much better!
For some reason I’m shocked you’ve never used miso! It gives recipes so much depth. If you can find the chickpea miso I think you’d love it!
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Can you substitute Red Miso or will it be too strong? I have only used the white…
Hi Carole! I think red miso will work just as well. Let me know if you give it a try! :)
Thank you, I will give it a shot and let you know ;)
The soap is to die for! Definitely pre-roast the squash. It gives a delightful richness to the dish. Can Chickpea Miso be purchased locally?
Hi Jude! I buy the chickpea miso at Earth Fare but I’ve also found it at Whole Foods. Most health food stores carry it, although your regular grocery store might be able to order it if you ask them. The brand is Miso Master. :)
I made this soup tonight for dinner. I used some already cubed butternut squash from the produce department in the store. It was delicious on a cool night in Alabama.
I’m so happy you enjoyed it! Thank you for taking the time to comment! :)
Made this with both roasted butternut squash and acorn squash, doubled the recipe and used hacho miso, the dark brown variety. Processed the vegetables before sautéing instead of chopping to save time. Used better than bouillon in place of vegetable broth and topped with feta. Delicious, even if I changed the recipe to use what I had.. great.
Today I am making this beautiful soup and actually making a large batch to freeze. Using one butternut and one buttercup squash. I have never used miso before so cannot wait to taste what it will add to this soup.I always use “better than bouillon” I could not be without it. It has changed the way I cook.
Oh my goodness, this soup was amazing! Will definitely be making this all through the season. Thank you for sharing!
I’m so glad to hear you enjoyed it! Thank you for the review!
Really really good, and a perfect ‘let food be they medicine’ concoction, which is what I needed. With the core ingredients you can’t go too far wrong. And this makes it great for substituting ingredients in and out, so you can do a good job of using what you already have. I’ve been sick so I was boiling chicken bones already, and I randomly have the chickpea miso, as well as sweet potatoes. I subbed veg broth for my chicken broth – always better ;) – and sweet potatoes for squash. Left out celery and carrots (didn’t have them) but I’m sure they’d add to the dish – especially the celery. Added roughly half a can of coconut milk, which I think you’d be silly not to. Easy a 5-star result and a great way to consume this super healthy miso paste – thanks!
Its freezing here in the UK … so glad i have found your recipes … love all the ones ive tried so far. Just a quick question… can i use white miso and is it the same quantity as chickpea miso?
Yes that will work! Try to stay warm. :)
SO tasty! I made this yesterday and it was so warm, comforting and super filling! The coconut milk really takes it to another level. Will definitely be making this again for my family :)
I’m so happy you enjoyed it! Thank you for the review, Tabitha!
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