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Miso Squash Soup

Miso Squash Soup

 

Perhaps you’ve been disappointed before: full of fall spirit, you order a serving of squash soup, take a hopeful taste  — and realize that you’re sipping away at nothing more than a bowlful of plain, puréed squash. Never fear, this is not that. This is a full-bodied, flavorful blast of seasonal sunshine in your soup bowl.

As delicious as it is, this recipe couldn’t be simpler to make. Your time at the stovetop is kept to a minimum, since a no-fuss roasting brings out the flavor of the squash and sweet potatoes. Once you toss all the ingredients in a pot, the mixture simmers for just 15 minutes before blending. 

The addition of miso here is pure genius, because the fermented paste adds a powerful umami kick to the final product. Be sure to include those garnishes of sliced green onions and Gelson’s togarashi, a Japanese spice blend that includes red chili pepper, orange peel, and sesame seeds. It’s not only beautiful, but incredibly tasty as it blends with spoonfuls of hot soup.

 

Servings: 4

 

Ingredients

 

2 lb kabocha squash, seeded, cut into 2” pieces

1 lb sweet potatoes, peeled, cut into 2” pieces

4 garlic cloves, peeled

3 Tbsp extra-virgin olive oil, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

1 shallot, chopped

2 tsp freshly grated ginger

3 Tbsp mellow white miso

6 cups vegetable stock

2 Tbsp chopped green onions, for garnish

½ tsp Gelson’s togarashi, for garnish

 

Directions

 

  1. Preheat the oven to 450°.

  2. Combine the squash, sweet potatoes, and garlic on a baking sheet. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables in the oven until the squash and sweet potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through.

  3. When the squash is cool enough to handle, peel the skin off.

  4. In a large pot, heat the remaining tablespoon of olive oil over moderate heat. Add the shallots and ginger and cook until softened, about 1 minute. 

  5. Add the miso and vegetable stock and stir until dissolved. 

  6. Add the roasted vegetables and simmer for 15 minutes. If necessary, turn down the heat to avoid boiling, as this can impair the flavor of the miso.

  7. Purée the soup using an immersion blender, or purée in batches in a blender or food processor.

  8. To serve, garnish with green onions and a sprinkle of togarashi.

 

Recipe adapted from: The Kitchn

 

Calculate nutrition information for this recipe. 

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