Miso 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.
