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!
- 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
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.