Miso-Ginger Butternut Squash Soup
Miso-Ginger Butternut Squash Soup- infused with the rich umami flavors of roasted butternut squash and fermented miso, this soup is just as nourishing as it is delicious. (vegan, gluten-free + nut-free)
I’ve never been one of those people that eats soup in the summertime but as soon as the cool weather rolls in, IT’S ON.
So soup and salad is sure to be on the weekly menu from here on out. Along with pizza and salad, of course. Basically we just eat soup, pizza and salad. I like to consider that the diet of champions.
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 essentially 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 and mild sweetness that highlights the fresh ginger. In addition to that there’s diced celery, shallot and chili powder for plenty of savory goodness.
I will admit, this isn’t necessarily the fastest recipe because it takes a while to roast the squash but I promise it’s worth it. Plus you can always do other things while you wait for it to roast so all is not lost.
I swirled coconut milk in the top for looks but didn’t use any in the recipe, although it would go really well if you have some on hand. You can just sub it in place of the water.
It’s easily one of our favorite soups to date so I you’ll give it a try. It’s the perfect recipe to welcome fall.
Miso-Ginger Butternut Squash Soup
Yield: 4 bowls
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
- 2 lb butternut squash (3 cups cooked flesh)
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped shallot (about 3 shallots, or 1 small onion)
- 3/4 cup finely chopped carrots (about 4 carrots)
- 1/2 cup finely chopped celery (about 3 celery stalks)
- 2-inches fresh ginger, peeled and finely chopped*
- 3 garlic cloves, minced
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne (optional)
- 2 tablespoons chickpea miso
- 3 cups vegetable broth + 1 cup water**
Preheat the oven to 425°F then line a baking sheet with parchment paper or a silpat.
Slice the stem of the top of the squash then cut lengthwise down the center so that you have two halves. Using a spoon, scoop the flesh and seeds out of the bottom bulb. Rub a bit of high heat oil on the flesh then place face down on the baking sheet. Bake in the oven for 45 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 shallot, carrot, celery, ginger, garlic, turmeric, chili powder and a pinch of salt. Stir together then saute for about 5 minutes.
Using a spoon, scoop the roasted butternut squash flesh into the pot, leaving the skin behind. Add the miso and vegetable broth then stir to combine. Turn heat to medium-high and bring to a low boil. Cook for 10 minutes then set aside to cool.
Transfer the mixture to a blender (or use an immersion blender in the pot) and blend until smooth. Pour back to the pot and warm over low heat for a few minutes until heated through. Serve warm and enjoy!
*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).
** For an extra creamy soup, substitute 1 cup coconut milk for the water.