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)

Prep Time15

Cook Time15

Roasting Squash45

Total Time1 15

Course: Soup

Cuisine: American

Servings: bowls

Calories: 253kcal

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