If there’s one soup that wraps comfort, creaminess, and a hint of exotic flair all in one bowl, it has to be the Miso Coconut Butternut Squash Soup Recipe. This vibrant, velvety soup marries the natural sweetness of roasted butternut squash with the savory depth of white miso and the tropical smoothness of coconut milk. Every spoonful bursts with wholesome flavors balanced perfectly between sweet, salty, and just a touch of spice. Whether you’re craving a nourishing weeknight meal or something to impress at your next gathering, this recipe is a warm hug in a bowl you’ll want on repeat.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet packed with purpose, each adding its own magic to build the layers of taste, aroma, and texture that make this soup truly special.
- Butternut squash: Roasted to bring out its natural sweetness and creamy texture.
- Olive oil: Helps caramelize the squash and sauté veggies for a robust flavor foundation.
- Yellow onions: Offer subtle sweetness and depth when cooked down.
- Celery: Adds gentle earthiness and crunch to the vegetable medley.
- Carrots: Bring a nuanced sweetness and vibrant color.
- Cauliflower florets: Contribute creaminess and subtle nuttiness when pureed.
- Garlic: Imparts warmth and savory punch.
- Ginger: Provides a refreshing zing to balance the richness.
- Red chili (optional): For those who love a hint of heat to lift the palate.
- Low-sodium vegetable stock: The heart of the broth, giving body without overpowering.
- Coconut milk: Creates luscious creaminess and tropical undertones.
- White miso: Infuses umami richness that elevates the soup’s complexity.
- Fresh cilantro: Adds bright herbal freshness as garnish.
- Sesame seeds: Toasted for a nutty crunch on top.
- Pumpkin seeds: Provide extra texture and a roasted flavor.
- Sliced lime: For a zesty finish that brightens every bite.
How to Make Miso Coconut Butternut Squash Soup Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 425 degrees F and lining a baking sheet with parchment paper. Slice the butternut squash into half-moons, brush them lightly with olive oil, season with salt and pepper, then roast until tender and caramelized, about 30-40 minutes. This roasting step brings out the squash’s natural sugars, forming a deep, rich flavor foundation you’ll love.
Step 2: Sauté the Aromatic Vegetables
While the squash roasts, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onions first, cooking for 3 to 4 minutes until translucent and fragrant. Stir in celery, carrots, and cauliflower, seasoning with salt and pepper, and cook until softened. This medley sets a flavorful vegetable base that sings in every spoonful.
Step 3: Add the Flavor Boosters
Next, toss in minced garlic, sliced ginger, and if you like a hint of spice, chopped red chili. Continue to cook for a couple of minutes until everything is aromatic and melded beautifully. This step layers the soup with warming spices and a gentle kick that perfectly complements the creamy squash.
Step 4: Simmer in Vegetable Stock
Pour in the vegetable stock and bring everything to a low boil. Cover and reduce heat to low, letting the soup gently simmer until all the vegetables are tender, around 10 minutes. This slow simmering encourages the flavors to deepen and marry seamlessly into a comforting broth.
Step 5: Add Roasted Squash and Puree
After removing the pot from heat, peel the roasted squash and add it to the vegetable mixture. Using a hand blender or transfer to a high-speed blender, puree the soup until smooth and velvety. The combination of roasted and cooked veggies results in a complex, silky texture that feels indulgent yet wholesome.
Step 6: Incorporate Coconut Milk and Miso
Stir in the creamy coconut milk for that luscious richness. Dissolve the white miso in a small cup of warm water, then whisk it gently into the soup. Return the pot to medium-low heat and warm it through without boiling to preserve the probiotics and delicate flavors in the miso. Taste and adjust seasoning with salt and pepper to your liking.
How to Serve Miso Coconut Butternut Squash Soup Recipe
Garnishes
Garnishing is where you turn this soup into something truly Instagram-worthy and even more delicious. Sprinkle fresh cilantro leaves, toasted sesame seeds, and pumpkin seeds on top for a wonderful textural contrast. Drizzle a little extra coconut milk in decorative swirls and finish with a wedge of lime for a zesty pop of brightness that ties the flavors together.
Side Dishes
This soup pairs beautifully with crusty bread or garlic naan to soak up every last drop. A light mixed green salad or a simple cucumber slaw adds a refreshing crunch that balances the creamy, earthy soup. It’s perfect for a well-rounded meal that feels both satisfying and nourishing.
Creative Ways to Present
Serve this Miso Coconut Butternut Squash Soup Recipe in rustic bowls for cozy family dinners or upscale little soup cups at your next dinner party for an elegant appetizer. You can also swirl in some chili oil or toasted coconut flakes for an added layer of flavor and visual appeal that will wow your guests.
Make Ahead and Storage
Storing Leftovers
You can easily refrigerate leftover soup in an airtight container for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day, so don’t be surprised if it becomes your new favorite lunch!
Freezing
This soup freezes wonderfully, making it a fantastic make-ahead meal. Cool completely, then freeze in portion-sized freezer-safe containers for up to 3 months. Just thaw overnight in the fridge before reheating for a quick, cozy meal anytime.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally. Avoid boiling to preserve the delicate flavors and creaminess. Add a splash of vegetable stock or coconut milk if the soup thickens too much during storing.
FAQs
Can I use a different type of miso for this soup?
Absolutely! While white miso is milder and sweeter, you can experiment with yellow or red miso for a deeper, stronger flavor. Just adjust the quantity to taste, as darker miso can be saltier.
Is this soup suitable for vegans?
Yes, this Miso Coconut Butternut Squash Soup Recipe is entirely plant-based and vegan-friendly, making it a perfect choice for those avoiding animal products without sacrificing flavor or creaminess.
Can I make this soup without a blender?
While blending is key to achieving that silky texture, you can mash the vegetables finely with a potato masher for a heartier version. Just expect a chunkier soup and more rustic mouthfeel.
How spicy is the soup with the red chili?
The red chili adds a gentle warmth rather than overpowering heat. If you prefer it milder, simply omit the chili or remove the seeds before adding. You can always add chili flakes on top if you want more kick.
What’s the best way to peel the roasted butternut squash?
Once roasted and cooled, the skin becomes tender and peels off easily with your fingers or a paring knife. This step is much easier than peeling raw squash and keeps the flesh intact for pureeing.
Final Thoughts
You really can’t go wrong with the Miso Coconut Butternut Squash Soup Recipe as a soul-warming, flavorful staple in your kitchen. It’s approachable enough for weeknights but special enough to impress friends and family anytime. I encourage you to give it a try soon — your taste buds will thank you for the comforting, creamy delight that feels like a big hug in every bowl.
PrintMiso Coconut Butternut Squash Soup Recipe
This Miso Coconut Butternut Squash Soup is a creamy, comforting, and flavorful vegan soup perfect for cozy meals. Roasted butternut squash combines with aromatic vegetables, miso paste, and rich coconut milk to create a silky smooth soup with a hint of umami and warmth from ginger and mild chili. Garnished with fresh cilantro, seeds, and lime, this vibrant soup serves 6 and is both nourishing and satisfying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: Fusion (Asian-inspired)
- Diet: Vegan
Ingredients
Roasted Squash
- 2 medium butternut squash
- 1 tablespoon olive oil (for brushing)
- Salt and pepper, to taste
Soup Base
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 stalks celery, chopped
- 5 large carrots, chopped
- 3 cups cauliflower florets
- 6 cloves garlic, minced
- 3-inch piece ginger, peeled and sliced
- 1 small red chili (optional), chopped
- 6 cups low-sodium vegetable stock (plus more as needed)
- 15 ounces coconut milk (plus more for serving)
- 4 tablespoons white miso paste
Garnish
- Fresh cilantro
- Sesame seeds
- Pumpkin seeds
- Sliced lime
Instructions
- Preheat and prepare squash: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash the butternut squash and slice it into 0.5-inch pieces, then cut into half-moons. Brush the pieces with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the squash: Arrange the squash pieces on the baking sheet and roast in the oven for 30-40 minutes, flipping them halfway through to ensure even cooking. Once tender and lightly caramelized, remove from the oven and allow to cool. Peel the skin off before using and set the flesh aside.
- Sauté vegetables: In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and cook for 3-4 minutes, stirring frequently until softened. Then add the celery, carrots, and cauliflower, seasoning with salt and pepper. Cook for another 5-6 minutes, stirring often to combine flavors.
- Add aromatics and simmer: Stir in the minced garlic, sliced ginger, and chopped red chili (if using) and cook for 2-3 minutes, stirring continuously to release their flavors. Pour in the vegetable stock and bring to a gentle boil. Cover the pot with a lid and reduce the heat to low. Let it simmer until the vegetables are tender, about 10 minutes.
- Combine squash with soup base: Remove the pot from heat and add the roasted butternut squash flesh. Be sure to stir gently to combine with the softened vegetables.
- Puree the soup: Use an immersion hand blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender, then return it to the pot.
- Add coconut milk and miso: Stir in the coconut milk until well incorporated. In a small bowl, whisk the miso paste with a little warm water until smooth, then stir this mixture into the soup. Return the pot to medium-low heat and warm through gently without boiling. Taste and adjust seasoning with salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro, roasted squash slices, sesame seeds, pumpkin seeds, a drizzle of coconut milk, and a squeeze of fresh lime. Enjoy this comforting, flavorful soup warm.
Notes
- For extra creaminess, use full-fat coconut milk.
- If you prefer less heat, omit the red chili or reduce the amount.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use low-sodium vegetable stock to control salt levels, adjusting seasonings at the end.
- To save time, you can prepare the roasted squash a day ahead and refrigerate before using.
