Miso Butternut Squash Soup
This quick and easy soup combines roasted butternut squash with miso paste and chicken broth. Use vegetable broth for a vegan version!
Servings: 6
Calories: 179kcal
Ingredients
- 3 pounds butternut squash, peeled, cut into chunks
- 2 Tablespoons olive oil
- 3 Tablespoon yellow miso paste
- 3 cups reduced-sodium chicken broth or vegetable broth for vegetarian/vegan option
- 2 cups water
- kosher salt and freshly ground black pepper, season to taste
Instructions
- Preheat oven to 400°F. On a parchment lined baking sheet, spread out butternut squash. Drizzle with 2 Tbsp of olive oil. Season with salt and pepper. Toss to combine. Bake for 30-40 minutes until squash in soft and can be easily pierced with a fork. Set aside. Reserve some butternut squash for garnish.
- In a large pot, bring chicken broth and water to a boil. Add miso and stir to dissolve. Add roasted butternut squash.
- Remove from heat. Use an immersion blender to puree soup. Alternatively, puree soup in batches in a blender. Blend soup until smooth. Taste and season and salt and pepper accordingly. Serve soup warm or chilled. Garnish with reserved butternut squash and chopped green onions.
Notes
There are several ways to cook and prepare butternut squash: roast, steam, boil.
- Roasting the butternut squash creates a sweeter, richer, deeper flavor. The butternut squash browns and caramelizes beautifully when baked slowly in high heat.
- To save time, you can bake the butternut squash ahead of time! Quickly make soup the following day.
- Otherwise, steam or microwave the squash for a super quick cooking method.
Nutrition
Calories: 179kcal, Carbohydrates: 30g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 366mg, Potassium: 918mg, Fiber: 5g, Sugar: 6g, Vitamin A: 24116IU, Vitamin C: 48mg, Calcium: 121mg, Iron: 2mg