Go Back
+ servings
4.91 from 10 votes

Miso Coconut Butternut Squash Soup

An easy to make classic, this fall and winter comfort food is healthy, delicious, and the key to surviving the freezing winter months. In this Miso Coconut Butternut Squash Soup, I've combined two of my favorite ingredients, butternut squash and miso, to make a fun and easy twist on classic Squash Soup.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American, Asian
Keyword: Butternut Squash Soup Recipe, Squash Soup
Servings: 6 servings
Calories: 524kcal

Ingredients

  • 2 medium butternut squash
  • 3 tbsp olive oil divided
  • 2 medium yellow onions chopped
  • 3 stalks celery chopped
  • 5 large carrots chopped
  • 3 cups cauliflower florets
  • 6 cloves garlic minced
  • 3" piece ginger peeled and sliced
  • 1 small red chili optional
  • 6 cups low-sodium vegetable stock plus more as needed
  • 15 ounces coconut milk plus more for serving
  • 4 tbsp white miso
  • Fresh cilantro to garnish
  • Sesame Seeds to garnish
  • Pumpkin Seeds to garnish
  • Sliced Lime to garnish

Instructions

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  • Wash the skin of the squash and cut into 0.5" inch slices and then into half moons. Brush the squash with olive oil and sprinkle with salt and pepper. Transfer baking sheet to the oven and bake for 30-40 minutes, flipping halfway through cooking. Remove from the oven and allow to cool before peeling the skin off the flesh. Set aside.
  • Heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and cook for 3-4 minutes, stirring often. Add the celery, carrots, and cauliflower, and sprinkle with salt and pepper. Stir well to combine. Cook for approximately 5-6 minutes, stirring frequently.
  • Add the garlic, ginger, and chopped red chili to the pot. Cook for 2-3 minutes, stirring continuously. Add the vegetable stock and bring to a low boil. Cover with a tight-fitting lid and reduce heat to low. Simmer until vegetables are soft (approximately 10 minutes).
  • Remove from heat and transfer the cooked squash to the pot.
  • Use a hand blender or high-speed blender to puree the soup until smooth and creamy. Add the coconut milk and stir to combine.
  • Transfer the miso paste to a small cup filled with warm water and whisk well to combine. Stir the miso into the soup and return the pot to medium-low heat. Heat just until warmed through but not boiling and season with salt and pepper, to taste.
  • Garnish soup with fresh cilantro, roasted butternut squash slices, sesame seeds, pumpkin seeds, coconut milk, and green onion. Enjoy!

Nutrition

Calories: 524kcal | Carbohydrates: 21g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 0mg | Sodium: 577mg | Potassium: 856mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10160IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 3.7mg
Course Soup
Cuisine American, Asian
Keyword Butternut Squash Soup Recipe, Squash Soup
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.